Food Control Plan Checklist - Tararua District Council

Food Control PlanVersion 3.0Food Service and CateringTe Pou Oranga Kai o Aotearoa

www.foodsafety.govt.nzNew Zealand Food Safety Authority86 Jervois Quay, PO Box 2835, WellingtonNEW ZEALANDTelephone 04 894 2500Facsimile 04 894 2501DISCLAIMEREvery effort has been made to ensure the information in this guideis accurate. NZFSA does not accept any responsibility or liabilitywhatsoever for any error of fact, omission, interpretation oropinion that may be present, however it may have occurred.ISBN 978-0-478-32267-5 (Print)ISBN 978-0-478-32268-2 (Online)Version 3.0 2011 Food Control Plan Diary

ContentsVersion RefIntroductionContents Version I1Getting started Version I2Amendment record Version I2aHow to use the plan Version I3How to use the Diary Version I4Getting started checklist Version I5Section 1: ManagementManagement details Version M1Documentation and record keeping Version M2Design and use of food premises Version M3Training and supervision Version M4Section 2: The BasicsReadily perishable food Version B1Water supply Version B2aRoof water supply (available online if applicable) Version B2bSurface water or ground water supply (available online if applicable) Version B2cHealth and sickness Version B3Hand hygiene Version B4Personal hygiene Version B5Cleaning and sanitising Version B6Designing a cleaning schedule Version B6aCleaning schedule Version B6bFood allergens Version B7Tableware and packaging Version B8Food labelling Version B9Food composition Version B10Waste management Version B11Pest and animal control Version B12Maintenance Version B13Designing a maintenance schedule Version B13aMaintenance schedule Version B13bCustomer complaints and recalls Version B14Section 3: Serve SafeChecking temperatures Version S1Purchasing and receiving goods Version S2Storage Version S3Chilled/frozen food storage Version S4Defrosting frozen food Version S5Preparation Version S6Cooking poultry Version S7Poultry time/temperature settings Version S8Checking poultry is cooked Version S9Cooking Version S10Hot holding prepared food Version S11Cooling hot prepared food Version S12Reheating prepared food Version S13Display and self-service Version S14Displaying food for retail sale Version S15Transporting food Version S16Off-site catering Version S17Section 4: RecordsTraining Version R1Sickness Version R2Exclusion of infected persons (Guidance) Version R3Cooking poultry temperature Version R42hr hot-held food Version R5Transporting readily perishable food Version R6Off-site catering pre-event checklist Version R7Note: Cross out any pages that don’t applyFood Control Plan Version 3.0 2011

IntroductionAmendment recordIt is important that this publication is kept up-to-date by the prompt incorporation of amendments.To update this publication when you receive an amendment, remove the appropriate outdated pages, destroythem, and replace them with the pages from the new issue. Complete instructions will be given on the coveringletter accompanying the amendment. File the covering letter at the back of the publication and sign off and datethis page.Amendment No. Date Initials Amendment No. Date Initials1 212 223 234 245 256 267 278 289 2910 3011 3112 3213 3314 3415 3516 3617 3718 3819 3920 40Food Control Plan Version 3.0 2011I1a

IntroductionGetting startedThis off-the-peg Food Control Plan has been developed by the New Zealand Food Safety Authority to providefood service and catering businesses with a set of procedures and records that can be tailored to help you managefood safety and suitability in their business.Is this plan for me?The Food Service and Catering off-the-peg Food Control Plan is written for food service operations, such as restaurants, cafés,take-aways, pubs, clubs and caterers, that prepare and serve ready-to-eat meals and snacks for immediate consumption bycustomers both on and off the premises.The Food Control Plan does not cover food service businesses that are:• operating from domestic (home) kitchens• serving vulnerable people such as those in hospices, hospitals, care homes, day care centres etc.• producing food that will be packaged for later retail sales consumption (eg, chilled and frozen meals)• producing food (eg, making jams, pickles, cakes etc) for sale from premises other than where they were made.It is important that your Food Control Plan fits your business. You will need to think about the activities of your business and checkthat the procedures in this off-the-peg Food Control Plan cover the types of things that you do.If your business includes other food processes or activities that are not covered by this off-the-peg Food Control Plan you willnot be able to have it approved without making changes. These changes will require approval and you should talk to your localcouncil to find out what this involves.What’s in the plan?The off-the-peg Food Control Plan has four main sections plus a Diary to help with the record keeping requirements. The foursections are:1. Management - contains your business details, document control requirements and training and supervision requirements.2. Basics - includes procedures that must be in place to enable the business to provide a clean and hygienic environment for foodpreparation.3. Serve Safe - includes procedures that relate to the safe storage, preparation and service of food.4. Records and Diary - are used to confirm that important tasks have been completed and record what action has been taken ifsomething goes wrong.How does it work?Simply put, the plan doesn’t work, until you do! The plan provides you with guidance and a system to help you produce safe foodfor your customers.The key to success is leadership. If management is committed to following the plan and producing safe food then staff will also bemore likely to take their responsibility seriously.Making it yoursTake the time to read through the plan and make sure it is suitable for your business.Some of the procedures require you to identify the way you do things in your business (this is referred to as ‘tailoring the plan’).It is important that you take time to do this so that the off-the-peg document becomes your Food Control Plan and reflects whathappens in your business.You may decide to remove or mark ‘not applicable’ parts of the off-the-peg Food Control Plan that do not apply to your business(eg, remove Transporting Food if you do not transport food). If you do this remember to update the contents page.The person tailoring the off-the-peg Food Control Plan should set aside time specifically for this task. Some find it helps to do just afew sections at a time, and some have found it helpful to involve staff in tailoring the plan. This helps them become familiar with itand develop a sense of ownership.Once the plan has been tailored make sure the people who work in the business are familiar with the procedures that relate to theirjob (see Training and supervision procedure).Use the Getting started checklist to assist in the implementation of the Food Control Plan.Food Control Plan Version 3.0 2011I1

IntroductionHow to use the planAll of the procedures contained in the Basics and Serve Safe sections are formatted in the same way.GoalThis box containsa statementabout the aim theprocedure.How this is doneThis sectionprovidesprocedures andguidance on whatneeds to be done.Tailor theprocedureSome procedureswill require you towrite down whatyou do, or to checka box to indicatewhat optionapplies to you.The Basics:The Basics:Hand hygieneHand hygieneHand hygieneThe Basics: 1 Goal 2 Why?1 Goal To prevent food and food contact surfaces from becoming 2 Why? • Hand washing and drying is one of the best ways to preventTo preventcontaminatedfood and foodby uncleancontacthandssurfacesthroughfrom becomingeffective hand• Hand washingharmfulandmicrobesdryingfromis onegettingof theontobestfood.ways to preventcontaminated 1 washingGoal byanduncleandrying.hands through effective hand2 harmful Why? • Food microbes handlers from and getting others onto can food. spread harmful microbeswashing and drying.To prevent food andThefoodBasics:contact surfaces from becoming•HandFood handlerscarriedwashingandon theirandothershandsdryingcanis onespreadonto foodof theharmfulby eitherbest waysmicrobestouching foodHand hygieneto preventcontaminated by unclean hands through effective handharmfulcarried ondirectlymicrobestheirorhandsby touchingfromontogettingfoodotherontoby eitherthingsfood.touchingthat thefoodfood comes intowashing The Basics: and drying.directly orcontactby touchingwith (eg,otherbenches,thingsknives,that thechoppingfood comesboardsintoetc).The Basics:• FoodHand Hand hygiene hygienecontact handlerswith (eg,andbenches,others canknives,spreadchoppingharmfulboardsmicrobesetc).The Basics:carried on their hands onto food by either touching food1 Goal Hand hygiene directly or by touching 2 Why? other things that the food comes into3 How this is doneTo prevent food and food contact surfaces from becomingcontact Using with gloves (eg,• Handbenches,washingknives,andchoppingdrying isboardsone ofetc).the best ways to prevent13 Goal How Everyone this is contaminated 1 done (including 1 Goal contractors) by unclean follow hands good through hand effective hygiene hand Using 2 Why? gloves Using gloves 2 harmful Why? is not microbes a substitute from for getting hand washing. onto food.WhyTo Everyonepracticesprevent (includingwashing by washingfood To and To prevent contractors)and drying. andfood food contact and and followdryingfood surfaces food contact goodtheircontact from surfaces handhands,becoming surfaces from hygieneespecially:becoming from becomingUsing•Hand gloves washingis and not • drying HandFood a substitutedrying is handlerswashing one of is the onefor andand best handof ways othersdrying the to washing.best prevent canis one waysspreadof to theharmfulprevent best waysmicrobesGloves do not protect food from crosscontaminationto preventby unclean through effective handmicrobes from getting onto food.contaminated practices 3 How • this by when washing is by contaminatedentering done unclean and any drying handsareaby unclean through their where hands, handsunwrappedeffective especially: through handready-to-eateffective hand Using harmful gloves microbes harmfulcarriedfromonmicrobes gettingtheir handsonto from food.ontogettingfoodontoby eitherfood.touching foodwashing and drying.• Food handlers Gloves and do others not can protect spread food(eg, passingharmful from microbes crosscontaminationtheir is hands • not food and Food a onto to substitute others handlers (eg, food cooked by passing can either for food). and spread touching hand microbes others Gloves, harmful washing. food can frommicrobes from rawwashingEveryone• when entering andfooddrying. washingis handled(includinganycontractors)area and where drying.followunwrappedgood handready-to-eatdirectly or by touching other things that the food comes intohygiene Using • Food carried gloves handlers just spread microbes rawlike harmful hands, microbespracticesfood • isbyhandled before touching unwrapped ready-to-eat foodscontact with (eg, benches, knives, chopping boards etc).washing and drying their hands, especially:carried directly or by touching other things that the food comes intofood on their tocancooked carried hands transferfood). onto their microbes food Gloves, hands by from either just onto rawlike touching food hands,food, by either food equipment, touchingcontact with (eg, benches, knives, chopping boards etc).important. food•whenbefore •enteringtouching after touchinganyunwrapped raw foodarea whereready-to-eat (meat, vegesunwrappedfoods etc)directly Glovesready-to-eatcan or transfer by do touching utensils directly notmicrobesprotect and other or by surfacesfromfood touching things rawfrom that ready-to-eat-food.other food,cross-things equipment, comes that the into food comes into• food after • touching is handled before putting raw food on (meat, gloves veges and after etc) removing themcontact contaminationutensils with (eg, and contact benches, surfaces(eg, with passing knives, to (eg, ready-to-eat-food.benches, microbes chopping knives, from boards raw chopping etc). boards etc).food to cooked food). 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Dry hands thoroughly 4 What if there 4 Step 3:(front,Dry hands backthoroughlyand between fingers), 5Write discuss What a the problem? if it issue there down straight is a problem? away with the person to find out why.(front, back and between fingers),(front, back for at and least between 20 seconds fingers),by using: 5downfor at least 20 seconds by using: When Write a staff member When You it may a doesn’t down staff need member follow to: correct doesn’t hand follow hygiene correct hand hygienefor at least [tick [tick 20 option]Write down in the diary when employees areoption]seconds by using: discuss Write the down issue discuss • in straight demonstrate the diary away issue when with the straight employees correct the person away are procedureIt canwith to find the to out person them why. to find out why.Step [tickbe option]3: hard Dry to hands judge thoroughly time, so it is recommended noticed Write not noticed down following in not the good following diary hand hygiene when good and employees hand hygiene are andthat (front, you develop backSingle-use and a habit between that clothfingers), will help you measure 5You what may noticed need was done not to: You•itprovideto following may correct down needa handthem. to:washbasin at a more convenient locationgood hand hygiene andthe for required Single-use at least washing (roller) 20 seconds by using:It can be hard to Rub cloth time towelwhat was done to correct them.(eg, try singing twicejudge time, on two so sections it is recommendedof • demonstrate • the demonstrate change correct the procedure type the correct of hand to them procedure cleaning materials. to themIt can be hard tothroughjudge [tick(roller) time, option] the ‘happyso Rubtowelit is hands recommended Write down in the diary when employees arebirthday’ on twodrying for 10 song). sections ofseconds onwhat was done to correct them.that you develop that a habit you develop that will each a help habit section. you that measure will help you measure • provide a hand • provide washbasin a hand at a washbasin more convenient at a more location convenient locationRub handstowelondryingtwo sectionsfor 10 secondsofonnoticed not following good hand hygiene andthe required washing the required time Single-usetowel(eg, washingdryingeach try Single-use cloth singing section.fortime10 paper seconds(eg, twice towel try singingontwice • change the type • change of hand the cleaning type of materials. hand cleaning materials.here.through the ‘happy through birthday’ (roller) the ‘happy song). towel Rub birthday’ hands on two song). paper towelswhat was done to correct them.each section. Single-use Step 3:paperDry handstowelthoroughlyRub hands drying on (front, two for 10 sections back seconds and on ofbetween each.fingers), 5Write it downtowel Single-useRubdrying paperhands on for at 10 least toweltwo paper towelsseconds 20 seconds by using:Step each Rub 3: hands Dry dryingsection. hands on Step [tick twofor thoroughlyoption]3: 10paper Dry seconds hands towelson thoroughly each.Write down in the diary when employees are(front, drying back for and 10 (front, between seconds back on fingers),and each.between fingers), 5Write5it downfor Single-use at least 20 seconds for paper Single-use at least towelnoticed not following good hand hygiene andby using:20 seconds clothby using:[tick Rub option] hands on [tick two (roller) option] paper towel towels Write down in Write what the was diary down done in when the to employees diary correct when them. are employees aredrying for 10 seconds Rub hands on each. on two sections of noticed not following noticed not good following hand hygiene good hand hygiene andSingle-use cloth Single-usetowel dryingclothfor 10 seconds onFood Control Plan Version 2.0 2009 B4(roller) towel (roller) towel what was done what to was correct done them. to correct them.each section.Rub hands on two Rub sections hands on of two sections oftowel drying for towel Single-use 10 seconds drying paper for on 10 towel seconds oneach section. each Rub hands section. on two paper towelsFood Control Plan Version 2.0 2009 B4drying for 10 seconds on each.Single-use paper Single-use towel paper towelFood Control Plan Version 2.0 2009 B4Rub hands on two Rub paper hands towels on two paper towelsdrying for 10 seconds drying for on 10 each. seconds on each.Food Control Plan Version 2.0 2009 B4This box explainswhy the goal isWhat if there isThis box containsexamples of thetypes of things youmight need to doif something goesWrite it downIf there is anythingthat you need towrite down you willfind instructionsFood Control Plan Version 2.0 2009 B4Key for Food Control PlanFood Control Plan Food Version Control 2.0 2009 Plan Version B4 2.0 2009 B4Helpful explanationImportant informationFood Control Plan Version 3.0 2011I2

IntroductionHow to use the DiaryThe Diary contains the record keeping documents. In addition to the weekly diary and 4-weekly diary reviewWeek one:section, it also includes separate records. Week commencing DD / MM / YYWeek one:DD MM YYWeek commencing / /Monday (Any problem or changes - what were they and what did you do?)Monday (Any problem or changes - what were they and what did you do?)1 DateWrite Monday’sdate here2 Problems orchangesWrite down in theDiary anything thatwent wrong thatday and what youdid to put thingsright.Week one:Week commencing / /Week commencing / /Week one: Tuesday (Any problem or changes - what were they and what did DD you do?) MM YYWeek one:Week commencing DD / MM / YYMonday Tuesday (Any problem or changes - what were they and what did you do?)Monday (Any problem Monday or (Any changes problem - or what changes were - what they were and they what and did what you did do?) you do?)Wednesday (Any problem or changes - what were they and what did you do?)Tuesday Wednesday (Any (Any problem problem or changes or changes - what - what were were they they and and what what did you did do?) you do?)Tuesday (Any problem or changes - what were they and what did you do?)Tuesday (Any problem or changes - what were they and what did you do?)Thursday (Any problem or changes - what were they and what did you do?)Wednesday Thursday (Any (Any problem problem or or changes or changes - what - what were - what were they were and they what they and did and what you what do?) did did you you do?) do?)Wednesday (Any problem or changes - what were they and what did you do?)Friday (Any Thursday problem (Any or problem changes or changes - what - what were were they they and and what did you do?) do?)Thursday Friday (Any (Any problem problem or changes or changes - what - what were were they they and and what what did you did you do?) do?)Thursday (Any problem or changes - what were they and what did you do?)Friday (Any problem or changes - what were they and what did you do?)Saturday (Any problem or changes - what were they and what did you do?)Friday Saturday (Any (Any problem problem or changes or changes - what - what were were they they and and what what did did you you do?) do?)DD MM YYAre thereplenty Are thereof hand plentywashing of handmaterials washingAre thereat the materialsAre there plenty handwashbasins? at the handof handwashbasins?washingmaterialsmaterialsthe handat the hand washbasins?washbasins?Are thereplentyof handplentywashingmaterials of handat washing the handwashbasins?Friday (Any problem or changes - what were they and what did you do?)Saturday (Any problem or changes - what were they and what did you do?)Sunday (Any problem or changes - what were they and what did you do?)Saturday Sunday (Any (Any problem or or changes - what - what were were they they and and what what did did you you do?) do?)Sunday (Any problem or changes - what were they and what did you do?)Saturday (Any problem or changes - what were they and what did you do?)3 Once a weekchecksTick the boxes aftercompleting thetasks.4 Sign offAt the end of eachweek the dayto-daymanagershould sign theDiary to confirmthat the plan hasbeen followed.Once a week checksWeekly Sunday Once cleaning a week (Any tasks problem checks completed or changes - what Signs were of they pest and activity: what did No you do?) YesOnce week checksWeekly Weekly maintenance cleaning cleaning tasks tasks completedSigns (If yes, of pest write Signs activity: down of pest what No activity: you Yes did) No YesSunday (Any problem or changes - what were they and what did you do?)Weekly maintenance tasks tasks completed completed (If yes, write (If yes, down write what you down did) what you did)The procedures in our Food Control Plan were followed and effectively supervised this week.The procedures in our Food Control Plan were followed and effectively supervised this week.The Once procedures a week in checks our Food Control Plan were followed and effectively supervised this week.Weekly cleaning tasks completed Signs of pest activity: No YesOnce a week checksWeekly maintenance tasks completed (If yes, write down what you did)Weekly cleaning Name: tasks completed Signs Signed: of pest activity: No YesName:Signed:Weekly maintenance tasks completed (If yes, write down what you did)Name:Signed:The 8 procedures Version 2.0 2009 in Food our Control Food Plan Diary Control Plan were followed and effectively supervised this week.8 Version 2.0 2009 Food Control Plan DiaryThe procedures 8in our Version Food 2.0 Control 2009 Food Plan Control were Plan followed Diary and effectively supervised this week.Name:Signed:Name:Signed:8 Version 2.0 2009 Food Control Plan Diary8 Version 2.0 2009 Food Control Plan Diary* You will also find additional record keeping forms in Section 4 of this folder.More forms can be downloaded from www.foodsafety.govt.nzI3Food Control Plan Version 2.0 2009

IntroductionGetting started checklistUse the following checklist to assist you to introduce the off-the-peg Food Control Plan to your business.1Read through all the pages in each section and where there are blanks or tick boxes fill them in to showwhat happens in your business.Done23If there are things that you do that you think are not covered by the off-the-peg Food Control Plan (eg,making uncooked fermented meat) stop and contact the registration authority for advice as to whether theplan is appropriate for your business.Remove any pages that do not apply to your business (keep them in the back of your folder in case youchange what you do and need them later).DoneDone4Complete the cleaning and maintenance schedules in the Diary.Done5In the Diary write down the equipment used for cold holding of food and customise the opening andclosing checks.Done6If using a set time/cooking setting for cooking poultry complete the Poultry time/temperature settingsrecord.Done7Make sure that everyone who works in the business is trained and is familiar with your Food Control Plan.Done8Register your completed Food Control Plan.Done9Follow the procedures contained in your Food Control Plan.10Review your Food Control Plan when things change or go wrong, and make amendments as required.After your Food Control Plan is registered your business will be checked (verified) against the plan on a regularbasis.Contact your local council’s Environmental Health Officer if you need more help to complete and register yourFood Control PlanFood Control Plan Version 3.0 2011I5

ManagementManagement detailsThe Food Service and Catering off-the-peg Food Control Plan is written for food service operations such asrestaurants, cafés, pubs, clubs, and caterers that prepare and serve ready-to-eat meals and snacks for immediateconsumption by customers both on and off the premises.The Food Control Plan does not cover food service businesses that are:• operating from domestic (home) kitchens• serving vulnerable people such as those in hospices, hospitals, care homes, day care centres etc.• producing food that will be packaged for later retail sales consumption (eg, chilled and frozen meals)• producing food (eg, making jams, pickles, cakes etc) for sale from premises other than where they were made.Business detailsLegal nameTrading nameLegal status[tick as appropriate]Type of business[tick as appropriate]Activity[tick as appropriate]sole trader partnership limited liability companyother [specify]:single outlet managed branch of company franchiseother [specify]:dine in takeaway on-site catering off-site cateringother [specify]:Postal addressTelephoneFaxEmailLocation(s)Street address (1)Water supplyAdditional sites [continue on a separate sheet if needed and attach]List below any other premises that are used in connection with the food business (eg, premises used for storage or pre-preparationof food). These activities and sites will also be covered by this Food Control Plan. If water is used for food purposes identify thesource of the water supply.Street address (2)Activities /water supplyStreet address (3)Activities /water supplyStreet address (4)Activities /water supplyFood Control Plan Version 3.0 2011M1

Management:Management detailsManagementOperatorThe operator is the person who has overall control of the food business.NamePositionTelephoneDay-to-day manager [write ‘as above’ if the day-to-day manager is the operator]The day-to-day manager is the person who has the overall responsibility to ensure that the Food Control Plan is being followed andthat the appropriate checks and records are completed.Name and/or positionTelephoneDelegated responsibilitiesIn some cases specific tasks maybe undertaken by someone other than the day-to-day manager. Delegated tasks and the personsresponsible are identified below (unless otherwise stated, the backup person for these tasks is the day-to-day-manager).Name and/or positionDelegated duty[write name of procedure and thattask is delegated]Name and/or positionDelegated duty[write name of procedure and thattask is delegated]Name and/or positionDelegated duty[write name of procedure and thattask is delegated]Name and/or positionDelegated duty[write name of procedure and thattask is delegated]Registration authority (this will be you local council unless your Food Control Plan covers premises situated in more than oneCouncil jurisdiction or you have a third party auditor/verifier in which case it will be MAF (Food Safety))Registration authorityContactAddressTelephoneFaxEmailVerifier/Auditor (if not local council)Verifier (Agency)Contact personAddressTelephoneFaxEmail

ManagementDocumentation and record keepingMaking changesSignificant changes to the off-the-peg Food Control Plan are likely to require evaluation and approval by the registration authoritybefore being incorporated into the plan.Examples of changes that are likely to require evaluation include:• adding new processes that are not covered by the procedures• providing meals to people other than general consumers (eg, catering for a hospice)Changes that are not likely to require evaluation or approval from the registration authority include:• using your own record sheets as long as they contain at least the same information as those provided in the off-the-peg FoodControl Plan• changing the order of the sections• removing or marking as ‘not applicable’ parts of the off-the-peg Food Control Plan that do not apply to your business(eg, removing Transporting Food if you do not transport food, or Display and self-service if food is cooked to order). If you do thisremember to update the contents page.If you’re unsure whether a proposed change may require evaluation contact your registration authority for advice.Record keepingCompleting the Diary is an important part of record keeping. The Diary is used to:• write down anything that goes wrong• write down what was done to correct the problem and to prevent customers being affected• write down what was done to prevent it from happening again• confirm that the procedures in the Food Control Plan have been followed.The Diary also includes forms for recording:• daily chilled food temperature checks• weekly poultry temperature checks• thermometer calibrations• your cleaning schedule• your maintenance scheduleSee the section Using the Diary in the Food Control Plan Diary.Other important record keeping documents include: (see Records section of the Food Control Plan)• 2hr hot-held food records• Poultry time/temperature settings• Cooking poultry temperature records• Approved suppliers• Sickness records• Staff training records• Pest control (contractor records)Document controlWhen making changes to any part of the Food Control Plan make sure that the page that has been changed is updated with thedate the change was made and a new version number.When changes are made to any of the information in the Food Control Plan the contents page at the front of the Food Control Planmust also be updated with the new version number.Older versions that have been replaced must be kept for four years.All documents including procedures that are no longer used, and monitoring records will be kept for at least four yearsand made available on request.Food Control Plan Version 3.0 2011M2

ManagementDesign and use of food premisesDesign and location of the food businessFood business operators must take responsibility to ensure the place they operate from is designed and constructedappropriately, so it can be used to prepare and/or serve food that is safe and suitable.The premises, place, facilities, appliances, and essential services (such as water, gas, lighting etc) need to be appropriatefor producing safe and suitable food.The following matters have been considered in the design of the food premises to prevent or minimise contamination or crosscontamination:• external environmental factors (including dust, pests, dirt, fumes, smoke)• internal environmental factors (including transfer of contaminants from surfaces and between foods, dust from overhead fittings,the build-up of dirt, mould, condensation and the shedding of particles)• size is sufficient in regard to the number of people working there, the nature of the business, the potential patronage, and thevolume and range of food prepared and served• provides working conditions that facilitate good operating practices and ensures that cross-contamination and deterioration offood is minimised• allows for the easy movement of people involved with preparing/serving food and provides good access to areas for cleaning,sanitation, checking and maintenance.In addition food rooms are:• not used as a sleeping place and are not directly connected to any room that is used as a sleeping place• not used for any purpose which is likely to contaminate any food or adversely affect the suitability or cleanliness of any food• exclusively for the purpose of the food business.Facilities and operational requirementsOperation of food businessThe capacity and design of the place where you operate your food business will ultimately limit the size of your foodbusiness operation and through-put.• You should operate your food business in a manner that does not exceed its capacity.• You should adequately implement and resource all operations.The following matters have been considered in the design and operation of the food business:• materials used in the construction of exposed internal structures/surfaces, and appliances or food containers are not a source ofcontamination for the food (eg, they should not impart chemicals to the food)• exposed internal structures/surfaces, and appliances and food containers are made of materials that can be easily cleaned,sanitised and sterilised (as appropriate to their use)• adequate lighting that gives sufficient natural or artificial light for all activities, including cleaning• sufficient natural or mechanical ventilation to effectively remove fumes, smoke, steam, and vapours; and in the case of amechanically assisted air flow the intake must be positioned to draw clean air• adequate self-drainage of floors to minimise water ponding• provision of adequate supply of suitable water• an adequate hot water capacity for the nature of the business• suitable facilities that can meet temperature control requirements for the hygienic preparation and storage of food (eg, chillers,freezers, ovens)• an adequate number of hand washbasins with warm running water and supplies for hygienic cleaning, sanitising and drying ofhands or another suitable means of cleaning, sanitising and drying hands• adequate facilities/appliances for cleaning and sanitising the premises, facilities and appliances.Food Control Plan Version 3.0 2011M3

ManagementTraining and supervision1 Goal 2 Why?All staff are trained and have a good understanding of theFood Control Plan’s requirements related to their area of work.Appropriate supervision is provided.• Food may be contaminated and customers made ill if staffare not trained in safe working practices.• Some staff may need supervision due to inexperience,ability, size of operation etc.3 How this is doneThe day-to-day manager must be familiarwith and understand all the procedures in theFood Control Plan.TrainingThe day-to-day manager trains staff in each safe practiceprocedure relevant to their work, then watches them performthe task (correcting them as necessary).All staff are trained in the following procedures before theycan work:• Hand hygiene• Cleaning and sanitising• Personal hygiene• Food allergens• Health and sickness• Readily perishable foods•••When to train staff:• before new staff start working• when introducing new procedures• when existing procedures are changed• whenever something goes wrong due to staff failing tofollow procedures.Unless a staff member has received training in aspecific task they are not allowed to perform thatactivity.4 What if there is a problem?Retrain staff if necessary.You should also:• review how you train staff to see if it can be improved• make sure staff know why it’s important to follow safepractices• make sure staff have access to the relevant procedures fromthe Food Control Plan• consider the need to increase supervision• write down in the Diary what went wrong, why and whatyou have done to help prevent it happening again.5Write it downComplete a ‘Staff training record’ (R1) foreach person who works in the business (see‘Records’).Sign off each task on an employee’s ‘Stafftraining record’ when he/she has receivedtraining in a task, has demonstrated agood understanding and has been observedconsistently following the correct procedures.Also record any retraining or refreshertraining on an employee’s ‘Staff trainingrecord’.Food Control Plan Version 3.0 2011M4

The BasicsReadily perishable foodWhat is it?Readily perishable food is food that must be kept at certain temperatures (below 4ºC or above 60ºC) to minimisethe growth of harmful microbes that can be present in the food or to prevent toxins (poisons) forming in the food.Readily perishable food must meet the temperature requirements contained in this Food Control Plan.What food is readily perishable?For the purposes of this Food Control Plan, food that meets both of the following criteria is considered readily perishable:• the food may contain microbes that need to multiply in order to cause illness, and• the food will support the growth of harmful microbes.Food that must be kept under temperature control to prevent toxins forming is also considered readily perishable. For example,scombroid fish (such as kahawai, tuna, mackerel etc) need to be kept chilled from shortly after capture to when they are cooked tominimise the formation of histamine.Examples of readily perishable foodThe following foods are examples of foods that are normally considered readily perishable:• raw and cooked meat, or foods containing raw or cooked meat, eg, casseroles, curries, lasagne and meat pies• dairy products, or foods containing dairy products, eg, custard and dairy-based desserts• raw and cooked seafood (excluding live seafood) and foods containing seafood• processed fruits and vegetables, for example salads and unpasteurised juices• cooked rice and pasta• processed foods containing eggs, beans, nuts or other protein-rich food, eg, quiche and soya bean products• foods that contain any of the above foods, eg, sandwiches and quiches.What food is not defined as readily perishable?Many foods do not rely on temperature control for safety because they have been processed to ensure harmful microbes are notpresent in the food or the food can’t support their growth. These foods are not considered readily perishable. Food manufacturersusually achieve food safety by one of the following methods:• destroying any harmful microbes and packaging the food so it cannot be contaminated - eg, canned and bottled food• creating an environment in the food that does not support the growth of harmful microbes. This is usually done by making thefood too acidic for microbes to grow, reducing the available water in the food by drying the food and/or adding salt or sugar,using food additives that inhibit bacterial growth, or a combination of these things - eg, dried fruit, salted dried meats andfermented dried meats• destroying or reducing the number of harmful microbes in the food and creating an environment that will minimise or preventthe growth of any harmful microbes that are still present and could multiply in the food - eg, cheeses, spreads, sauces, driedpasta, pasteurised juices, breads, dried milk and dried custard powder etc.Although the above foods are not considered readily perishable, they may become so when the food package isopened or altered in some way. For example, a canned beef stew should be considered readily perishable once it isopened and custard powder should be considered readily perishable once milk or water is added.Many raw unprocessed or semi-processed foods are also not readily perishable because they either do not support the growth ofharmful microbes (eg, raw whole fruits and vegetables, uncooked rice, flour and sugar) or do not contain harmful microbes(eg, nuts in the shell).Food Control Plan Version 3.0 2011B1

The BasicsWater supply1 Goal 2 Why?To ensure water is kept clean and safe for making food,cleaning and for serving to customers.• Water may carry harmful microbes and chemicals that cancause illness. Water can be contaminated during on-sitestorage and distribution around food premises.3 How this is doneWater is sourced from: [tick as appropriate]Network/council supplyName of supplierSurface or groundwaterRoof waterIf you ticked ‘Network/ council supply’, this page and the extrainformation overleaf will give you the information you need.If you ticked ‘Surface or groundwater’ or ‘Roof water’, youneed to get more information from NZFSA’s website(www.foodsafety.govt.nz) or from your local council in orderto operate with this Food Control Plan.You are responsible for the safety of reticulated water onlyfrom the point of which it enters your business’s water system.Water pipes are:• kept in a sound condition to prevent contaminants enteringthe system• flushed after repairs or maintenance to clean the system• flushed to remove stagnant water if they’re not used formore than seven days.Water tanks:• are kept clean and in good repair to prevent any build-up ofsediment (see Cleaning schedule)• have covered and screened openings to protect againstaccess by animals, birds and debris.Lower quality waterWater tanks, pipes and outlet taps of any water supplieson-site that are not suitable for food processing are clearlyidentified (eg, grey water for irrigation).Backflow devicesBackflow devices are maintained in accordance with themanufacturer’s instructions to prevent contamination ofclean water.4 What if there is a problem?If you suspect your water supply is not safe, don’t use it unlessit has been:• boiled for one minute, or• disinfected by adding chlorine.Alternatively, use a temporary supply of safe water(eg, bottled water or water from a registered water tanker).Throw away any food that could have become contaminated.Clean any contaminated surfaces used for food preparation.Water contaminated on-siteIf water could have become contaminated from somethingthat happened on-site, identify the problem, arrange for itsrepair and don’t use the water until you’re notified that it’ssafe to do so (see Maintenance section).Notification of contamination by supplierIf the water supplier gives notice that the water supply mightnot be safe, follow their instructions until the supply is safeagain.Record any action taken in the Maintenance schedule in theDiary.Contact your auditor/verifier and advise them of the actionyou’ve taken.5Write it downWrite down the annual checks for Backflowdevices, and tanks in your Maintenanceschedule (see the Diary)Write down any problems with the watersupply and what you did about it in theappropriate day in the Diary.Backflow is the unplanned reversal of flow ofwater or mixtures of water and contaminants intothe water supply. Backflow devices like valves oran air gap are used to prevent this reverse flowoccurring. In a food business you will usuallyfind a backflow device either on individualequipment (eg, dishwashers, glass washers, drinkdispensers with carbonators, some ovens) or in thereticulation line covering a number of equipmentitems or processing area.Food Control Plan Version 3.0 2011 B2a

The BasicsWater supplyExtra information about keeping water safeDefinitionsCrossconnectionDead endConnections between pipework that canresult in different water flows mixing.Unused pipe ends within a reticulationsystem that are not routinely flushed withnormal use.When you provide drinking water or sell food as part of yourbusiness you have a responsibility to make sure that the wateryou use will not harm your customers. The relevant legislationthat applies is the Food (Safety) Regulations 2002 or any futurereplacement requirements. Those Regulations state if water isadded to food it must be of potable (drinkable) quality.The Ministry of Health (MoH) Drinking-Water Standards forNew Zealand 2005 (Revised 2008) contain a series of maximumacceptable values for the supplier:• Escherichia coli (less than one in 100 mL of sample)• total pathogenic protozoa (less than one infectious (∞)cyst per100L of sample)• chemicals.Useful pamphlets provided by the Ministry of Healthinclude:Water Collection Tanks and Safe Household Waterwww.healthed.govt.nz/resourcesHousehold Water Supplieswww.healthed.govt.nz/resourcesSecure Groundwater Bores and Wells for Safe HouseholdWater www.healthed.govt.nz/resourcesWater pipes, equipment and tanksThe pipes, pumps and storage tanks that deliver the water fromits source to the tap are collectively called the reticulation system.It’s important your business’s water system doesn’t contaminateany water and is kept clean and in good repair. Pipes and outlettaps from an unsuitable water source should be clearly identifiedto prevent this water being used (cross-connected) for any foodrelatedactivity.How to flush your business’s water systemOpen taps to allow a substantial water flow. The length oftime the water will need to flow will depend on the size ofyour building and water system. Enough water should be runthrough the taps to ensure pipes end up with fresh water inthem.Design and constructionYour water systemEnsure your water system is or has been designed and installedto prevent cross connections, dead ends, unused pipes andbackflow.TanksEnsure all overflow, blow-off, clean-out, or vent pipes are turneddownwards to prevent rain entering the water system. Screenthe tanks with removable, fine-mesh screens to keep out verminand other contamination.Ensure all inlet and outlet pipes of storage tanks are properlysupported and located to minimise the effects of settling, ie, theydon’t allow sediment that has settled at the bottom of the tankto enter the pipes.Use a cover on treated water storage tanks. Covers shouldbe watertight, constructed of permanent materials (ie, notwood), provided with handles and locks, and designed to drainfreely ie, they don’t encourage pooling and they prevent thecontamination of the stored water.Maintenance of the water systemDisinfect all tanks before they’re put into service and afterextensive repairs or cleaning. Develop a schedule of regularmaintenance and inspection. Parts of your water system thatneed to have checks (at least annually) include backflow devicesto make sure they are working correctly, and water storage tanksto ensure they are clean and in good repair.Record these checks in the Maintenance schedule in the Diary.Focus cleaning on removing accumulated sediments, leaf litterand other objects such as insects and animals that may have gotinto the tank.Sediments can build up in the bottom of tanks and thismight need to be removed. You can do this by either usingtank cleaning contractors, or installing a tank vacuum. Formore details on how to clean out your tank refer to theMoH information pamphlet Water Collection Tanks and SafeHousehold Water.If you repair or change your water system, make sure you flush itwith clean water before using the water for food processing.Warning!If you need to enter the tank to clean it, makesure the tank has adequate ventilation and thatsomeone else is present.

The BasicsHealth and sickness1 Goal 2 Why?To prevent anyone who is carrying a communicable diseasefrom contaminating food.• Food can become contaminated by people who are unwellwith certain infections, or are carrying the organisms in oron their body.• Harmful microbes can be transmitted through a sickperson’s faeces (poo), vomit and in some cases other bodyfluids.3 How this is done1. No one (including a contractor, visitor etc) is permittedin a food-handling area if suffering from vomiting † ordiarrhoea*.• Anyone who has vomited or had diarrhoea in the 24-48hours prior to entering the food premises must reportit to .2. Any food handler ¤ who has had diarrhoea * two or moretimes, or any vomiting † within a 24-48 hour period mustseek medical advice and have a faecal specimen tested toidentify the cause of illness.• must ensure the foodhandler is excluded from the premises until they meetthe appropriate clearance criteria (see Records section).• is to determine whethera sick food handler is to be given safe alternative workthat does not involve direct contact with open food, orwith surfaces and equipment in any food area.Notes for ‘How this is done’* Diarrhoea other than that associated with conditionssuch as Irritable Bowel Syndrome, Crohn’s disease orulcerative colitis.†Vomiting in the absence of other obvious causes, eg,morning sickness or alcohol poisoning.¤Food handler any person who comes into direct contactwith food or the equipment or utensils used to preparefood (eg, cooks, waiting staff etc).4 What if there is a problem?If staff are not following this procedure find out why andretrain them if necessary.If someone vomits on the premises, clean and sanitise the area(including the cleaning equipment). Throw out any food thatmight have been infected and send the person home.Keep a vomit kit (disposable apron, gloves, bleach etc) handyto safely clean up any vomiting that may occur.Excluding food handlersSee Exclusion of infected persons for furtherinformation and clearance requirements (seeRecords).If you are uncertain whether a food handler maypose a risk, seek advice from an EnvironmentalHealth Officer at the local council.3. Any vomiting at work must be reported immediately to.• The food handler must be excluded immediately fromall food handling areas.• The affected area and all contaminated surfaces,including equipment and utensils must be cleaned andsanitised.• Any food that may have become contaminated must bedisposed of.will ensurethat this is done.4. No one with jaundice (yellowing of the skin) who issuspected of, or has, hepatitis A is allowed in a foodhandling area.5. No one is permitted to handle food if they have scaly,weeping or infected skin that cannot be totally coveredduring food handling.5Write it downWrite down in the ‘Sickness record’ (see‘Records’) when employees or others who visitthe premises are unwell and what action hasbeen taken (exclusion etc).Write down what you did when somethingwent wrong (eg, someone vomited on thepremises).Food Control Plan Version 3.0 2011B3

The BasicsHand hygiene1 Goal 2 Why?To prevent food and food contact surfaces from becomingcontaminated by unclean hands through effective handwashing and drying.• Hand washing and drying is one of the best ways to preventharmful microbes from getting onto food.• Food handlers and others can spread harmful microbescarried on their hands onto food by either touching fooddirectly or by touching other things that the food comes intocontact with (eg, benches, knives, chopping boards etc).3 How this is doneEveryone (including contractors) follow good hand hygienepractices by washing and drying their hands, especially:• when entering any area where unwrapped ready-to-eatfood is handled• before touching unwrapped ready-to-eat foods• after touching raw food (meat, veges etc)• before putting on gloves and after removing them• after coughing and sneezing• after using the toilet.Hand washingStep1: Clean under each fingernailusing warm running water, soapand a nail brush.Using glovesUsing gloves is not a substitute for hand washing.Gloves do not protect food from crosscontamination(eg, passing microbes from rawfood to cooked food). Gloves, just like hands,can transfer microbes from raw food, equipment,utensils and surfaces to ready-to-eat-food.Gloves must be changed between tasks (eg, after handlinguncooked food and before handling ready-to-eat foods etc).Gloves are only used for the following tasks:Step 2: Wash hands with warmrunning water and soap, rubbingvigorously (front, back andbetween fingers).Hand jewellery and finger nailsTo enable good hand hygiene, fingernails should be keptshort. Hand jewellery should not be worn if the food handleris working with unwrapped food.4 What if there is a problem?When a staff member doesn’t follow correct hand hygienediscuss the issue straight away with the person to find out why.It can be hard to judge time, so it is recommendedthat you develop a habit that will help you measurethe required washing time (eg, try singing twicethrough the ‘happy birthday’ song).You may need to:• demonstrate the correct procedure to them• provide a hand washbasin at a more convenient location• change the type of hand cleaning materials.Step 3: Dry hands thoroughly(front, back and between fingers),by using: [tick option]Single-use cloth(roller) towelRub hands on two sectionsof towel.Single-use paper towelRub hands on two papertowels.5Write it downWrite down in the Diary when employees arenoticed not following good hand hygiene andwhat was done to correct them.Food Control Plan Version 3.0 2011B4

The BasicsPersonal hygiene1 Goal 2 Why?To prevent contamination of food and food contact surfacesfrom inappropriate clothing and behaviour.• Customers can become sick if they eat food that has beencontaminated with harmful microbes carried by dirty foodhandlers.• Dirty or inappropriate clothing can contaminate food.3 How this is doneAnyone (including a contractor, visitor etc)entering a food preparation area is required towear appropriate clean clothing and follow thisprocedure.ClothingAppropriate clean clothing is worn when handlingunpackaged food to protect it from contamination.4 What if there is a problem?If staff are not following this procedure find out why andretrain them if necessary.If someone is handling food and has an uncovered weepingsore on their hand, stop the person and dispose of any foodthat might have been infected.Do not allow the person to handle food until appropriatesteps have been taken to ensure they will not infect the food(eg, retraining, sore is covered etc).The following standards of dress apply:Job/PositionClothing (dress standard)Job/PositionClothing (dress standard)Job/PositionClothing (dress standard)5Write it downWrite down in the Diary what actionyou took if something goes wrong (eg, afood handler is observed working with anuncovered open sore on their hand or notwearing clothing that protects food fromcontamination).Job/PositionClothing (dress standard)Job/PositionClothing (dress standard)Outer protective clothes (eg, aprons etc) are removed when afood handler leaves food preparation areas (eg, to go to thetoilet, lunch room, going home etc).Personal conduct• Food handlers avoid touching nose, mouth, hair and skinduring food preparation.• Food handlers do not spit, sneeze or cough over food.• Disposable tissues are used to blow noses, and hands arewashed afterwards.• Smoking is not permitted in the food preparation area.• Food is not eaten in food preparation areas.Cuts and sores• All cuts/sores on hands and arms are covered with a stickingplaster to stop microbes from the wound contaminatingfood.• Brightly coloured waterproof sticking plasters are used thatcan be easily seen if they fall off. A disposable glove is usedto cover sticking plasters if they are on the hand.• If a cut/sore is weeping or infected and cannot be totallycovered the person must not handle food.✘✓Food Control Plan Version 3.0 2011B5

The BasicsCleaning and sanitising1 Goal 2 Why?To ensure premises, equipment and utensils are kept clean.Cleaning removes dirt and grease. Sanitising kills harmfulmicrobes on surfaces.• Unclean premises and equipment will enable microbes togrow which, if they contaminate food, can make people sick.• Dirty premises can attract pests like mice, rats andcockroaches that can spread disease.3 How this is doneThe facilities and equipment are cleaned regularly.Equipment and surfaces which come into contactwith food (eg, chopping boards, utensils, pots,tongs, crockery, work surfaces etc) are cleaned andsanitised.Other items that may contaminate food indirectly(eg, by contaminating a food worker’s hands) arealso cleaned and sanitised (eg, door handles, taps,wash handbasins etc).General cleaning requirements• The manufacturer’s instructions are followed when usingchemicals and cleaning equipment.• Food is appropriately protected or removed before cleaningor sanitising.• Cleaning occurs between tasks (‘clean as you go’).• Wherever possible items are left to air dry.• Cloths are changed daily or more frequently if needed• Used towels (eg. ones used for floor cleaning) are stored forlaundering and not mixed with in-use cloths.Dishwasher• Dishwashers are operated and serviced according to themanufacturer’s instructions.When it’s operating correctly, items in thedishwasher will be too hot to handle immediatelyafter the rinse cycle.For items that can’t be put through the dishwasher1. Pre-clean – remove visible dirt and food residue.2. Main clean – wash with hot water and the correct amountof detergent.3. Rinse with clean, hot water.4. *Sanitise with a food-safe sanitiser5. *Final rinse (see sanitiser instructions as required).6. Air dry or use a single-use drying cloth.* Only required where equipment/surface comes intocontact with food.Using clothsSingle-use cloths are used whenever possible and thrownaway after each task.• When using re-usable cloths they are thoroughly washed,sanitised and dried between tasks.• A new or freshly cleaned cloth is always used to wipesurfaces that come into contact with ready-to-eat food.• Outside tables etc are cleaned using cloths designated forthese tasks only (these cloths are not to be used inside at all).Equipment used for cleaning• Cleaning materials are stored in a separate area away fromfood.• Cleaning equipment is kept in good repair and not used forany other purpose.• Cleaning equipment is cleaned and sanitised.• Chemicals are clearly labelled.• Chemicals are never stored in a food container.• Staff are trained how to use chemicals safely.4 What if there is a problem?If an area or equipment/utensils etc are dirty, clean them.Discuss the problem with the staff member involved and findout why the mistake happened. Take any action necessary toreduce the likelihood of it happening again.Throw out any ready-to-eat food that may have becomecontaminated.The solution might include:• providing more training or assistance• changing the type of cleaning chemicals and materials used• replacing the item to be cleaned with something that iseasier to clean.5Write it downWrite down in the Cleaning schedule (seethe Diary) what items need to be cleaned,how they are to be cleaned and if necessarysanitised, how often, and who will do it.Food Control Plan Version 3.0 2011B6

The BasicsDesigning a cleaning schedule1 Goal 2 Why?Premises, equipment and utensils must be cleaned on aregular basis.All surfaces and equipment that come into contact with food(eg, benches, chopping boards, tongs, pots, cutlery etc) andequipment used to clean (eg, cleaning cloths etc) must becleaned and sanitised.Cleaning removes dirt and grease. Sanitising kills harmfulmicrobes on surfaces.• Unclean premises and equipment will allow microbes togrow which, if they contaminate food, can cause illness.• Dirty premises can attract pests like mice, rats andcockroaches that can carry and spread disease.3 How this is doneWalk through your premises and make a list of everything thatneeds cleaningYou may find it helpful to go through the following examples:High priority cleaning:Items that come into contact with food• work surfaces and chopping boards• utensils eg, knives• fridges• equipment with moving parts eg, food mixers, slicers andprocessors• sinks and soap dispensers• re-usable cloths and work clothes• ice machines.Frequently touched items:• rubbish bins, broom and mop handles• door handles, taps, switches and controls• can openers, telephones.Other cleaning:• floors, walls, ceilings• storage areas and freezers• waste areas and drains• microwaves, ovens, dishwashers, hot-holding and displaycabinets• self-service and staff areas.For each item, or group of items, write down what should bedone to clean them.Review your schedule regularly and check that all cleaning isbeing done properly.Include details on:• How to clean the item(s).• What chemicals to use.• What equipment to use.• How often to clean the item(s).Train staff on the cleaning schedule, so they know what theyhave to do, and when. Supervise cleaning.Food Control Plan Version 3.0 2011 B6a

The BasicsCleaning scheduleItems and areas to be cleaned Frequency of cleaning [tick] Method of cleaningAfteruseEveryshift Daily Weekly Other(Including dilution of any chemicals and who does the cleaning)Who is responsibleeg kitchenhandFood Control Plan Version 3.0 2011 B6b

The BasicsFood allergens1 Goal 2 Why?To provide customers with accurate information on whethera food contains specific allergens, or could have traces of anallergen from cross-contact.• Customers must be able to make informed choices aboutthe food they, and people in their care, eat.• Food allergies can result in life threatening reactions whichaffect the whole body, often within minutes of eating thefood.3 How this is doneIf you are told by a customer that they suffer fromallergies, talk to them about what menu items maybe appropriate for them to order. If you are notconfident that you can produce for them safely,don’t. It is better for them to eat elsewhere thanrisk an allergic reactionCommon allergensFoods that most frequently cause allergic reactionsinclude cereals, shellfish, eggs, fish, milk, nuts,sesame seeds, peanuts, soybeans, sulphites, wheatand bee products such as royal jelly, pollen andpropolis. These foods are responsible for over 90%of serious reactions.4 What if there is a problem?If you think a customer is having a severe allergic reaction:• immediately ring 111 and ask for an ambulance with aparamedic straight away• immediately explain that your customer could be having anallergic reaction.Identify what led to the customer’s allergic reaction.Review ingredient labels and recipes to ensure all allergens areknown.Review the way staff prepare a dish for someone with a foodallergy; make changes as appropriate.Retrain staff to ensure that they understand how important itis to provide accurate information to food-allergic customers.If a customer tells us that they have a food allergy thefollowing staff member is told:head chefday-to-day managerotherThe person identified above is responsible for providinginformation to the customer on what allergens could bepresent in the food.Know what’s in the foodSomeone who has a food allergy needs to know the exactingredients of the food that they eat.• Be aware that of all ingredients used in the food to beserved to customers with a food allergy.• Check whether ingredients are free from the allergen• Check all the ingredients in the dish, as well as what isused to cook the dish (eg, oils etc) as well as sauces andgarnishes served with the dish.5Write it downKeep details of the ingredients (and whatthey contain) for all dishes and prepackagedfood to be served to customerswith a food-related allergy.Write down in the Diary any action takenin the event that someone has an allergicreaction.If there is any doubt about whether a foodcontains even a small amount of an allergen, tellthe customer – never guess!Avoid cross-contactMake sure food doesn’t get contaminated with small amountsof an allergen from surfaces, utensils and equipment that hasbeen used to prefer other foods.• Ensure that clothing is clean and thoroughly wash yourhands (see Hand hygiene).• Prepare food containing different allergens in separateareas using separate equipment and utensils. If this is notpossible, then thoroughly clean all equipment and utensilsto be used prior to preparing the food.• Do not fry food in oil that has previously been used to fryfood containing an allergen.Food Control Plan Version 3.0 2011B7

The BasicsTableware and packaging1 Goal 2 Why?Tableware and packaging (eg, shrink wrap, takeawaycontainers etc) that come into contact with food isappropriate and meet industry standards.• Packaging and tableware that does not meet industrystandards or is not used correctly may contaminate food(eg, chemicals and other substances may migrate frompackaging and tableware into food).3 How this is doneSee also Storage.PackagingBefore purchasing packaging that comes into contact withfood (eg, display trays, disposable drink cups, takeaway traysetc) a check is made with the supplier that it complies with:• the requirements specified in the current US Code ofFederal Regulations, or• the requirements specified in the current ‘AustralianStandard for Plastic Materials for Food Contact Use,Australian Standard AS2070–1999’, or• any other appropriate international standard recognised asacceptable by the New Zealand Food Safety Authority.4 What if there is a problem?Reject tableware and packaging that does not meet therequired standard.If packaging is not being used appropriately find out why, fixthe problem and retrain staff if necessary.5Write it downKeep a record of the supplier’s confirmationthat the packaging and/or tableware isappropriate for use.TablewareAll tableware is suitable and not capable of contaminatingfood, or imparting lead, antimony, arsenic, cadmium or anyother hazardous substance to the food.Misuse of food articles and packagingAny utensil or equipment used to measure, store or pourchemicals is clearly identifiable and used for no other purpose.Food is not put or stored in any container or package that iscommonly used for medicine or chemicals.Food Control Plan Version 3.0 2011B8

The BasicsFood labelling1 Goal 2 Why?To find out which foods need labelling information and whatinformation needs to be on the label.• Food for sale in New Zealand must meet the requirementsof the Australia New Zealand Food Standards Code.3 How this is donePre-packaged foodPackaged food that is purchased for retail sale is checked tomake sure that the labelling is in English, is legible, and includes:• quantity marking (eg, net weight)• name and address of manufacturer, or supplier or importerwithin New Zealand or Australia• appropriate date marking• statement of ingredients (if needed)• nutrition information (if needed)Labels must also meet any food identification requirementsand if appropriate:• any specific standards• warning and/or advisory statements• instructions for storage and useBulk foods bought in for repackagingFood that is repackaged for retail sale is checked for labellingrequirements using NZFSA’s Labelling Guide.If labels are required the product information supplied withthe bulk food is used as a basis to develop labels for therepackaged food.Foods made and packaged on siteAll foods that are being made and packaged for retail saleare checked for labelling requirements using NZFSA’s LabellingGuide.What food will not require labelling?The following foods are generally unlikely torequire full labelling:• food made and packaged on the premisesfrom which it’s sold• food delivered packaged and ready-to-eatat the express order of the purchaser(eg, delivered pizza)• food packed in the presence of the purchaser• food sold at a fund-raising event• food sold from an assisted display cabinet(eg, deli counter).It is important however to still use the LabellingGuide to check whether there are any productspecificlabelling requirements for the food.Although some food will not require a label, youmay still be required to provide certain informationspecific to the product if a customer asks for it,such as:• does this food contain an allergen?• how much apple is in this apple pie?• how can I safely store and cook this product?• when should I eat it by?Making a labelBegin by writing down your recipe and ingredients.Work through NZFSA’s Labelling Guide filling in thesummary in Section 15 as you go.A copy of the Labelling Guide can be found at:www.nzfsa.govt.nzProviding information when labelling is notlegally requiredIt is good practice to always provide informationon a product label even if it is not legally required.Consider including the following:• name or description of the food• lot identification (date or batch number)• your business name and address• a ‘Use By’ date if the food must be consumedby this date for food safety reasons• directions for use and storage• any of the common food allergens present inthe product.4 What if there is a problem?Your local council will be able to advise you where to getfurther information.For labelling very complex products, a food safety consultantor legal professional will be able to advise you further.5Write it downKeep your completed labelling checklists ina file - they will be a record of how youhave identified and applied the labellingrequirements of the Food Standards Code toyour food products.Food Control Plan Version 3.0 2011B9

The BasicsFood composition1 Goal 2 Why?To ensure foods you are selling meet any requirements forcomposition and food additives.• Food sold in New Zealand (and Australia) must meet therequirements of the Australia New Zealand Food StandardsCode (The Food Standards Code).3 How this is doneIt’s important to know there is legislation coveringwhat you are allowed to put or sell in food madeby you or by someone else. The Food StandardsCode contains all this information and provides listsof, for example, permitted food colourings.Food additive requirementsA food additive is a substance not normally consumed as afood itself, but is added to the food to perform a particularfunction, eg:• colouring• emulsifier• flavour enhancer (eg, MSG)• flavouring• intense sweetener• preservative• raising agent• stabiliser• thickener.The Food Standards Code contains a list of foods that areallowed to contain food additives and the permitted foodadditives. Only additives listed in the Food Standards Codemay be added to food.Food composition requirementsSometimes, when you’re naming a food there arerequirements around which ingredients you may use and howmuch of them. These requirements are outlined in the FoodStandards Code. Some relevant examples for food serviceoperators and caterers are:• for a pie to be called a meat pie, it must contain at least250 g/kg of meat flesh,• if a food contains brain, heart, kidney, liver, tongue or tripeit must be declared by calling it ‘offal’ or by its specific name• from September 2009, all bread products (except organicbread) must be made using iodised salt• Some manufacturers voluntarily fortify their products withfolic acid.• to be called ‘cream’ (eg, ‘apple pie and cream’ on a dessertmenu), the cream must be a product from separated milkcontaining no less than 350g/kg of milk fat.Check the Food Standards Code to see if products you aremaking or selling have composition requirements. See alsoFood labelling and Allergens.The Australia New Zealand Food Standards Code can befound at: www.foodstandards.gov.au/foodstandards/foodstandardscodeFood marketed to a specific group eg, vegetarians must betruthfully represented4 Helpful tips:• Calculate the composition of food at the point of mixingyour ingredients (you will also need to allow for any lossesduring cooking, if appropriate).• Check your descriptions of food are correct, eg:• pies containing offal are correctly identified eg, steakand kidney pie• use of the words ‘cream’ or ‘mock crème’ whereappropriate.5Write it downFood Control Plan Version 3.0 2011 B10

The BasicsWaste management1 Goal 2 Why?To effectively manage the hygienic storage and collection ofwaste and recyclable material.Rubbish and recyclable material that is not storedappropriately and collected regularly can:• prevent effective cleaning• encourage pests• contaminate food and food handling areas.3 How this is doneWaste and recycling material is stored so that it is clearlyidentifiable and cannot be mistaken as usable.Bins and other equipment used for waste and recyclablematerial are not used for any other purpose.Food preparation areas• An adequate number of watertight waste bins are provided.• Where appropriate bins with foot-operated lid openers areused.• Bins are emptied when full and at least daily.External storage areasExternal waste bins are pest proof and easily cleaned.CleaningRubbish bins and other receptacles are cleaned regularly aspart of the cleaning schedule.Grease traps/convertersGrease traps/converters are used in accordance with themanufacturer’s instructions. Waste from grease traps iscollected every[specify when]and as needed by:Contractor:Telephone:Rubbish/Recycling CollectionWaste is collected and removed from the site every[specify when] andas needed by:Contractor:Telephone:Waste waterThe sewage and waste water system is adequate andmanaged so it doesn’t contaminate food.Food waste used for pig feedNo food waste that has come into contact with meat (cookedor uncooked)* can be used as pig feed unless it has beenheated to 100ºC for one hour. This is due to the risk ofspreading animal diseases.The person collecting the waste is responsible for meeting anyrequirements under the ‘Biosecurity (Meat and Food Waste forPigs) Regulations 2005’.Contact details of pig waste collector(s) used (if any):* this includes raw or cooked meat from any animal includingfish, poultry, snails etc.4 What if there is a problem?If rubbish/recyclable material is not being stored appropriately,check to make sure there are enough bins and that they arelocated appropriately.Review staff work habits and refresh staff training asnecessary.Resolve any problems with the waste collector as they arise. Ifproblems persist and can’t be fixed use another, more reliablewaste collector.5Write it downWrite down the cleaning instructions forbins and areas used to store waste andrecyclable material in the ‘Cleaning schedule’(see the Diary).Include the grease trap/converter in themaintenance schedule.Food Control Plan Version 3.0 2011 B11

The BasicsPest and animal control1 Goal 2 Why?To remove conditions that attract pests (eg, animals, birds orinsects) and prevent pests from entering the premises.To ensure that animals (such as pets) do not contaminate foodon site.• Pests such as mice, rats, birds, cockroaches and flies carrymicrobes which can cause illness if these microbes comeinto contact with food.• Faeces and urine from pests such as rats and mice cancontaminate food and cause illness.• Pests can damage stock.3 How this is doneRemove things that attract pests:• Rubbish – bins are kept covered and rubbish is removedregularly (see Waste management).• Cleaning – clear and clean as you go (eg, spills etc arecleaned up straight away). Cleaning schedule tasks arecompleted.Outdoor dining areas are cleaned and cleared frequentlyand used tableware, waste etc is not left to build up.• Food storage – food is stored in pest-proof containers.Keep pests out• Maintenance – gaps and holes that could allow pest entryare repaired in a timely manner (eg, holes in fly screens etc).• Incoming goods – are checked to make sure pests are notinside the packaging.4 What if there is a problem?If you see pests or evidence of pest activity (eg, droppings,damaged goods etc) take action to:• throw out any food that looks like it has been damaged bypests• clean down the affected areas, and clean and sanitise areaswhere unwrapped food is prepared or handled• eliminate the pests and ensure that access routes areremoved.In the case of a severe infestation or an infestation ofcockroaches, call in a pest control company.Keep a look out for pest activityPremises are checked at least weekly for signs of pests.Ensure traps and bait stations etc are looked at as part of yourregular checks.Our pest control contractor (if any) is:CompanyTelephoneEmailThe pest control contractor’s records are kept:Pesticides and pest control equipmentPest control equipment such as bait stations, electric insectkillers, traps, sticky boards etc are installed and located so thatthey don’t cause contamination.Animals such as pets and disability assist dogsAnimals are not allowed in any area where food is stored,prepared, or served.Seeing-eye dogs and hearing-ear dogs are only permitted incustomer areas provided food on display is protected fromcontamination.Using pesticides and trapsRemove all food before treating the premises withinsecticides or chemical sprays. Clean food contactsurfaces (eg, benches) to remove the chemicalbefore using them again.5Write it downWrite in the Diary any sightings of pests orpest activity and what action you took tofix the problem.Also note in the Diary if, when you do yourregular checks, there is no evidence of anypests.If you are not using a pest controlcontractor, write down where and whatpesticides and/or traps are in use (keep thisinformation in the Food Control Plan withthis procedure).Food Control Plan Version 3.0 2011 B12

The BasicsMaintenance1 Goal 2 Why?To ensure that the premises enables good hygienic practices,including protection from contamination.To maintain premises and equipment in good workingcondition.Facilities and equipment need to be in good condition toenable the safe preparation and storage of food.• Equipment that doesn’t operate efficiently may affect foodsafety (eg, fridge not keeping food cold enough allowingharmful microbes to grow).• Surfaces that get worn or damaged can become hardto clean and sanitise, resulting in a build up of harmfulmicrobes.3 How this is donePlanned maintenance• All equipment is serviced and, if appropriate, calibrated inaccordance with the manufacturer’s instructions.• The Maintenance schedule is used to check, on a regularbasis, that the premises and equipment are in good workingcondition.Unplanned maintenance/repairsRepairs and maintenance are done in a timely manner.• Maintenance and service personnel are required to followall relevant procedures (including personal hygiene).• Where possible, maintenance work is done outside foodpreparation times.• Food that could get contaminated is covered or removedbefore maintenance tasks are carried out.• Following maintenance, any surfaces that could havebecome contaminated are cleaned (and sanitised ifnecessary).4 What if there is a problem?If cracked, broken or damaged surfaces or equipment arenoticed, repair as appropriate and record action taken on theMaintenance schedule (see Diary).Throw away any food that may have become contaminated.5Write it downWrite down regular maintenancetasks in the ‘Maintenance schedule’(see the Diary).Write down unplanned maintenance in theappropriate day in the Diary.Maintenance equipment• Food grade lubricant etc is used where necessary• Maintenance compounds, chemicals, tools and associatedthings are stored in a designated area away from foodhandling areas.• Compounds and chemicals etc are fully labelled, storedsealed and used in accordance with manufacturer’sinstructions.General housekeeping• All unused/broken equipment is removed from foodhandling areas.Food Control Plan Version 3.0 2011 B13

The BasicsDesigning a Maintenance Schedule1 Goal 2 Why?To develop and implement a schedule of regular maintenance sothat the premises and equipment stay in good working condition.• Planned maintenance is scheduled when your manufactureror service person may have recommended it.• Unplanned maintenance occurs when equipment breaksand you need it fixed immediately to keep operating safely.(this should be recorded in your diary when it occurs)Equipment that doesn’t operate efficiently may affect foodsafety (eg, a fridge not keeping cold enough allowing harmfulmicrobes to grow or ovens not holding temperature correctlywhich affects your poultry time/ temperature settings,extraction ventilation not working correctly causing a fire riskto your premises.)3 How this is doneMake a list of all your equipment and areas in your premiseswhich could need scheduled maintenance. Some examples areovens, fridges, freezers, large mixers and smaller things likeknives. Fluorescent lighting tubes, external doors. You may needto walk through your premises to make sure you have includedall your and equipment.For each item of equipment write down the frequency thatit should be checked. (Your manufacture may give you someinstructions relating to this in the manual or when they install it)Write down who your service person is and their contact detailsfor each item of equipment or area of your premises.Write down a description of what work is to be undertakenKeep a record to confirm that your planned maintenance hasbeen carried out noting the date that it occurred.Review your maintenance schedule at least annually or whenyou purchase new equipment or no longer use a piece ofequipment.A template maintenance schedule can be found in yourOTPFCP; you can use this or create your own one. Let your staffknow where to find it in case something breaks down whenyou are not around.How often you plan maintenance may vary dependent onmanufacturer’s instructions as well as on how frequentlythe equipment is used, how old the equipment is and howimportant the equipment is to your operation.Keep this record up to date in case something breaks downwhen you are not on site although you may want staff to ringyou first prior to ringing a service person.Eg general service – remove any build up of material aroundfans, check electrical connectionsMonitoring the work completed on you equipment is goodmanagement practice and can indicate that it maybe timeto replace a piece of equipment that is becoming costly tomaintain.Reviewing your maintenance schedule periodically allows you toassess whether your current schedule is adequate, Some checksmaybe too frequent and others not frequent enough.Food Control Plan Version 3.0 2011 B13a

The BasicsMaintenance schedule*Record the frequency (eg daily, weekly, fortnightly, monthly, six monthly, yearly etc)Planned maintenance*Equipment /Item andDescription of maintenanceactivityFrequency Contractor/PersonresponsibleInitial anddate/timeactivitycompleted• Description of work undertaken to correct problems identified.• Record date/time problem resolved.* Remember to also tick the box in the diary to confirm when daily, weekly, fortnightly and four weekly maintenance tasks have been completed.Write a reminder in the diary for less frequent tasks (eg, six monthly, yearly).Food Control Plan Version 3.0 2011 B13b

The BasicsCustomer complaints and recalls1 Goal 2 Why?To prevent recalled food from being used.To receive and appropriately investigate complaints fromdissatisfied customers.• Food that has been recalled by manufacturers and suppliersmay not be safe.• Investigating complaints made by customers will helpidentify and prevent further problems3 How this is doneGuidance on Trade recallsFood products can be recalled by manufacturers if they havebeen found to be unsafe or unsuitable.When information is received from a manufacturer, supplier,the authorities or the media that a food is being recalled, thefollowing action is recommended:• a check is made that the recalled food is not on display, instorage or being used as an ingredient in another food• all instructions provided in the recall notice are followed• any recalled product and other food that it has been usedin, is removed and put in a separate area clearly marked as‘Recalled-do not use’• the supplier/manufacturer of the recalled product is notifiedof the quantity of product identified and arrangements aremade for its collection and disposal• if possible an estimate is made of the amount of productalready used.The recall notice should provide details on what todo with recalled product.For information on recalled products and further advicesee the New Zealand Food Safety Authority’s website at:www.foodsafety.govt.nzGuidance on Investigating customer complaintsCustomer complaints are investigated to determine the cause ofthe complaint. Where a problem is identified, it is recommendedthat action is taken to prevent it happening again.Foreign objects found in foodForeign objects in food can be offensive andsometimes dangerous if they are small enough tobe swallowed or are sharp.Complaints about foreign objects in food are investigated tofind the cause and action taken to prevent it happening again.• Identify the object - what was it made of? - metal, plastic,glass, wood, insects/pests• Identify the likely source. Consider:--ingredients - talk with suppliers--staff - jewellery, clothing, hair, band-aids--equipment - machinery, utensils, bowls, trays--environment - walls, windows, overhead lights, woodenpellets--packaging - when product is opened or final productpackaged• What can be done to stop it happening again:Examples: staff training, repair or replace equipment, additem to maintenance schedule, change suppliers.4 What if there is a problem?If someone has a complaint that relates to an object in thefood, such as metal or glass, advise them to contact their localEnvironmental Health Officer (see Management details page).If someone suspects that they have a foodborne illnessadvise them to contact the local public health service[phone number]. Advise themto see their doctor if they have any concerns regarding theirhealth.Contact the local public health service as soon as possibleto advise them of the suspected foodborne illness and seekfurther advice.5Write it downRecallsA record may be kept in the Diary of therecall notice, quantity of affected productfound, and action taken.Customer ComplaintsA record may be included in the Diary atthe time that the complaint is made:- Customer details (name, address,telephone number) - so we can contactthem after we have investigated theproblem.- What the complaint is about (theproduct, what the customer is concernedabout).- Date/time the item was purchased (so wecan identify what batch/delivery/suppliermight be involved).Also you may write down what action hasbeen taken to investigate the issue, whatwas found and what was done to fix theproblem.Food Control Plan Version 3.0 2011 B14

Serve SafeChecking temperatures1 Goal 2 Why?To accurately measure temperatures using a clean probethermometer.• A thermometer can transfer microbes onto food if it is notproperly cleaned and sanitised before being used.• A thermometer that is not calibrated correctly will notprovide accurate temperature readings.3 How this is doneUsing the thermometerThe probe thermometer is sanitised before probing foods andbetween probing different items by: [tick method used]using sterile wipeswashing the thermometer in hot soapy water, then sanitisingother methodProbe is dried with: [tick method used]4 What if there is a problem?• If the thermometer doesn’t reach 0ºC (plus or minus 1ºC)in the ice point check, or 100ºC (plus or minus 1ºC) inthe boiling point check, then the thermometer must bereplaced or sent for servicing to:paper towelair dryTo prevent the transfer of harmful microbesit’s essential the probe thermometer is sanitisedbetween probing different foods.Checking chilled food temperaturesThe temperature of refrigerated food is checked using a probethermometer to measure the inside temperature of: [tickmethod used]container of watercube of jellyfoodotherChecking hot-holding temperaturesWhen checking hot-holding temperatures, the probe thermometeris inserted into the centre of thickest piece of the meat/part of thedish (see Hot holding prepared food).Checking cooking temperaturesWhen checking cooking temperatures, the probe thermometeris inserted into the centre of the thickest piece of meat/part ofthe dish.When cooking batches of food, a sample of items is probedrather than every one. Items are probed from different partsof the oven to check that heat is being distributed evenlyand that all foods have been cooked properly (see Checkingpoultry is cooked).Calibrating the thermometerThis is done every 12 weeks to check that the thermometer isworking correctly (see Food Control Plan Diary).5Write it downWrite down in the Diary the calibrationresults on the ‘Thermometer calibration’record.Food Control Plan Version 3.0 2011S1

Serve SafePurchasing and receiving goods1 Goal 2 Why?To ensure ingredients and supplies are obtained fromreputable suppliers, and to check they are transportedappropriately and arrive in good condition.• Food may be contaminated with harmful microbes,chemicals or physical objects during processing or delivery.• Harmful microbes can grow if readily perishable food is notkept cold during delivery.• Appropriate labelling will help you identify food in the eventof a recall.3 How this is doneApproved suppliersFood is only bought from suppliers who are registered with:• the New Zealand Food Safety Authority, or• a local council.Other factors for consideration:• How quickly do they respond to your concerns?• Do they seem responsible in the way they store, transportand pack their goods?Receiving incoming goodsThe following checks are made when food is delivered:• packages are free of damage• packages are properly labelled with the name and addressof the manufacturer or supplier/importer, and a batch codeor date mark• food is not past its expiry date• the vehicle and delivery person are clean, and food has notbeen exposed to any hazards (chemicals, machinery etc)during transportation• frozen food is frozen solid when delivered with no sign ofdefrosting• readily perishable food is delivered chilled (cold to touch - ifin doubt, the temperature is checked using a thermometerto confirm it’s 4ºC or below).• hot readily perishable food is 60ºC or hotter.Food that does not meet the above requirementswill be rejected and sent back to the supplier.Goods that are delivered outside operating hours areprotected from contamination and temperature abuse.This is achieved by the person delivering the goods storingthem [specify]:4 What if there is a problem?Reject or return goods to the supplier if any of the followinghappens:• frozen products are not frozen solid• chilled, readily perishable ready-to-eat products are toowarm (above 4ºC), unless you’re confident that it has beenheld between 4ºC and 60ºC for less than two hours• hot, readily perishable food is delivered below 60ºC, unlessyou’re confident that it has been held between 4ºC and60ºC for less than two hours• date marks have expired• they have been transported or handled in a manner thatexposes them to risk of contamination• packaging/seals are damaged.If goods can’t be sent straight back to the supplier, store thedamaged goods in a separate area and label ‘Not for saleor use’.Contact the supplier to resolve any problems as soon as theyarise. If problems persist and can’t be fixed, use a differentsupplier.5Write it downWrite down approved suppliers’ details in the‘Approved suppliers’ form (see Diary).Write down in the Diary when goods arereceived that do not meet the requirements(include time, condition of goods, supplierdetails and what you did to address theproblem).Keep a record of all deliveries (eg, despatchnotes, invoices).Readily perishable food is only accepted if there issomeone on site to check the delivery.Food Control Plan Version 3.0 2011S2

Serve SafeStorage1 Goal 2 Why?To store all food, equipment, utensils and packaging materialssafely and appropriately.• Equipment, utensils and packaging material can becomecontaminated if not correctly stored.• Stock that is not sold before its ‘Use By’ date can result incustomers becoming ill.3 How this is doneSee also Chilled/frozen food storage.All food and food-related material (eg, packaging, tableware,utensils etc) is stored to protect it from contamination.Toilet areas, wash rooms and changing areas are not used tostore food or food-related material.4 What if there is a problem?If food is stored past its ‘Use By’ date, identify why, and reviewstaff training as needed. Throw food out that has passed its‘Use By’ date.Discard food that has signs of pest infestation (eg, droppings,eggs, webs etc). Review your pest control procedure and takeappropriate action to control pests.If chilled, readily perishable food is too warm (ie, above 4ºC)see Chilled/frozen food storage).Dry goods• Products are stored off the floor (this helps with cleaningand prevents them picking up dirt which could betransferred to work surfaces).• Products with damaged packaging are thrown away (eg,cans that are damaged, bulging or corroded).• Food is clearly labelled.• Food is stored in pest proof containers.• Storage areas are kept clean and free of pests (see Cleaningand sanitising, and Pest and animal control).Stock rotation• First in first out policy: Old stock is shifted to the front andnew stock is put at the back.• Throw out product that has passed its ‘Use By’ date.Utensils and equipment• Tableware, packaging, utensils, equipment etc are stored sothey remain clean and protected from contamination.• Tableware that is chipped, broken or cracked awaitingdisposal is stored so that it is clearly identified as ‘Notfor use’.5Write it downWrite down in the Diary what action youhave taken if food or equipment etc has notbeen stored correctly.Keep a record in the Diary of anymaintenance of fridges/freezers etc thathas been undertaken.Food Control Plan Version 3.0 2011S3

Serve SafeChilled/frozen food storage1 Goal 2 Why?To protect chilled and frozen food from contamination andprevent microbes growing to harmful levels.• Storing readily perishable foods too warm can allowharmful microbes to grow.• Stock that is not sold before its ‘Use By’ date could result incustomers becoming ill.3 How this is doneRaw food is always kept separate from cookedand ready-to-eat food.Equipment used to hold chilled and frozen food is alwaysoperated within its design capacity and capability.Chilled food• Readily perishable food is stored at 4ºC, or colder unlessotherwise directed by the manufacturer’s instructions.• Food is kept covered and date marked.Date mark readily perishable food prepared onsite,including food that has become readily perishablethrough use (eg, a can of beef stew once opened).• Uncooked, raw food is separated from cooked or ready-toeat-foodby: [tick method used]storing cooked and ready-to-eat food covered andabove raw, uncooked food in the chiller/fridgestoring cooked and ready-to-eat food covered,and in different areas (sides) of the chiller from raw,uncooked food4 What if there is a problem?• Throw away ready-to-eat food that has becomecontaminated by raw food.• Throw away food that has passed its ‘Use By’ date.Chilled food above 4ºCReady-to-eat readily perishable foods that have been attemperatures between 4ºC and 60ºC for a total of:• less than 2hrs must be refrigerated or used immediately• between 2 and 4 hrs must be used immediately• longer than 4 hrs must be thrown out.Freezer is not working properlyIf food is still frozen solid move it to another freezer. If thiscan’t be done, keep the freezer door closed. Arrange forappliance to be repaired.If readily perishable food has thawed to the point ofbeing soft to the touch, it must be defrosted and usedwithin its normal refrigeration storage time.If frozen, ready-to-eat, readily perishable food hasdefrosted and has been above 4ºC for more than fourhours it should be thrown out.Do not refreeze any part-defrosted or fully defrosted food.using separate chillers for storing cooked, ready-to-eatfood, and raw uncooked food.• Raw poultry is stored so that it can’t touch, or drip juicesonto other foods. Where possible it is stored in a separaterefrigerator.Frozen food• Frozen food is stored frozen solid or in accordance with themanufacturer’s instructions• Food is kept covered.Foods that need to be kept coldCertain foods need to be chilled or frozen to helpreduce the growth of harmful microbes. Theseinclude: raw and cooked meat, poultry, seafoodand other readily perishable food.See Readily perishable food for more information.5Write it downEach day note in the Diary the foodtemperature in each chiller used to storereadily perishable food.Write down in the Diary what action youtook if food was not stored correctly.Keep a record in the Diary of anymaintenance that has been undertaken ofchillers/freezers etc.Food Control Plan Version 3.0 2011S4

Serve SafeDefrosting frozen food1 Goal 2 Why?To ensure food is fully defrosted before cooking.To prevent juices from defrosting food dripping onto otherfoods or surfaces that come into contact with food.• Food that is still frozen, or partially frozen might not cookproperly and any harmful microbes present might not getkilled off.• Food in the temperature danger zone (4ºC to 60ºC) willencourage harmful microbes to grow rapidly and cause afoodborne illness.• The juices from defrosting food can contaminate otherfoods and surfaces with harmful microbes.3 How this is doneFood is thoroughly defrosted before cooking (unless themanufacturer’s instructions state otherwise).This is done by:• planning ahead and allowing enough time and space todefrost food in the fridge or chiller• defrosting food in a way that prevents dripping andcontamination of other foods or surfaces (eg, defrosting ina dish or container and never defrosting food above readyto-eatfood)• making sure food thawed at room temperature isrefrigerated or used as soon as it’s thawed.When it’s not possible to defrost food in the fridge orchiller, the following procedure(s) will be followed: [tick asappropriate]4 What if there is a problem?If food has not fully defrosted, continue to defrost the fooduntil no ice crystals are left. Check again before cooking orhot-holding.Speed up the defrosting process (eg, divide the product intosmaller portions).5Write it downWrite in the Diary what action you took iffood was not properly defrosted.food is thawed in the microwave (if using thismethod, then use the food as soon as it’sdefrosted)food is put into an air-tight container and thenplaced under cold running waterfood is defrosted on a bench for a period notexceeding four hours.Check defrosted food before cooking to make sure that thecentre has thawed.Do not re-freeze thawed ready-to-eat food.Food Control Plan Version 3.0 2011S5

Serve SafePreparation1 Goal 2 Why?To prevent food from contamination during preparation from:• microbes eg, bacteria and viruses• physical eg, hair, packaging• chemicals eg, cleaning chemicals, pesticides.To prevent the growth of harmful microbes that may bepresent in food from multiplying to harmful numbers.• Harmful microbes will grow rapidly at temperaturesbetween 4ºC to 60ºC (the temperature danger zone).• Harmful microbes can contaminate food through uncleanpeople, equipment and utensils.• Food contaminated by chemicals can cause illness.• Objects can fall into uncovered food affecting its suitabilityand/or safety.3 How this is done• Food preparation surfaces are clean andsanitised before use (see Cleaning andsanitising).• Good personal hygiene practices are followed(see Hand hygiene and Personal hygiene).Fruit and vegetablesThe outer surfaces of fruit and vegetables are washedbefore cutting or serving to reduce any chemicals or harmfulmicrobes present.EggsWhole eggs are free from cracks and are clean.Break eggs into a clean container before adding toother ingredients. This will prevent the possibility ofthe ingredients becoming contaminated by piecesof broken egg shell.Piping bags[tick as appropriate]Disposable single-use piping bags are used.Re-usable piping bags are used, and:they are cleaned and sanitised between tasksseparate piping bags are used for different purposespiping bags are replaced as appropriateDehydrated productsOnce milk or water is added to products such aspotato flakes/granules, custard powder etc theyshould be used immediately, or either kept chilled(at or below 4ºC) or hot (at or above 60ºC).Time, temperature and food safetyThe time readily perishable food is left at room temperature(the temperature danger zone) during preparation is kept to aminimum (this also includes batter mixes etc).When not in use, readily perishable food/ingredients are keptat or below 4ºC.When using egg pulp, pasteurised egg pulp is used foruncooked or lightly cooked foods.Avoid cross-contaminationNever use the same equipment or utensils (eg,knives, plates, containers etc) for raw and readyto-eatfood – unless they have been thoroughlycleaned, sanitised and dried between tasks.Ready-to-eat food is protected from contamination fromsurfaces (including equipment and utensils) that have comeinto contact with raw or uncooked food by:using a defined area in the kitchen to prepare raw foodthat is separate from cooked or ready-to-eat food, orpreparing raw and ready-to-eat food at different timeswith thorough cleaning and sanitising in between.The following chopping boards are used for each of these foods:• *raw meat• *raw poultry• *raw fish• *fruit and vegetables• *cooked meat and poultry4 What if there is a problem?Throw away any ready-to-eat food that has becomecontaminated.Change practices and/or retrain staff where necessary.Glass breakageIf a glass object or window breaks in the kitchen:• clean up the broken glass immediately• throw out any uncovered food in the surrounding area• check the area carefully for glass• dispose of glass fragments in an outside rubbish bin(not the kitchen).5Write it downWrite down in the Diary what action youtook if food has not been prepared correctly.* Write down which chopping board is used (eg, red for raw meat)Food Control Plan Version 3.0 2011S6

Serve SafeCooking poultry1 Goal 2 Why?To ensure that poultry (including liver) and dishes containingpoultry are thoroughly cooked to the centre.• To ensure that harmful microbes are killed.3 How this is doneSee also Checking temperatures.• Poultry and poultry products are thoroughly defrostedbefore cooking (unless otherwise directed by themanufacturer’s instructions)• Oven is pre-heated before cooking starts.• Poultry is cooked so that the centre of the thickest partreaches one of the temperature/time combinations below:Internal temperature Time65ºC for 10 minutes70ºC for 2 minutes75ºC instantChecking poultry is cookedA temperature probe is used to check that the thickest part ofthe meat (usually the breast or the innermost part of the thigh)has reached 75ºC or one of the time/temperature combinationsabove. This is done in one of the following ways:• Each time the poultry item is cooked the temperature ismeasured or• Each time a batch of the same poultry items is cooked, oneitem in the batch is temperature probed or• When a standard cooking procedure is followed, one dishis temperature probed each week (see Poultry time/cookingsettings).It’s not necessary to temperature probe diced orthinly sliced poultry (such as those used in stir frys).This is because smaller pieces are more likely tocook through to the middle more easily and it’sdifficult to get a representative reading.When using a temperature probe follow the procedureChecking temperatures.Poultry is always cooked thoroughly and is neverserved medium or rare.4 What if there is a problem?If poultry does not reach a high enough temperature, keepcooking until it does!When poultry is being cooked using a standard time/temperature setting and is found not to have been cookedproperly take action to find out why. Some questions to ask:• Was the procedure followed correctly?• Does the equipment (eg, oven) need repairing?• Have the recipe ingredients changed (different cuts of meat)?5Write it downWrite down in the ‘Checking poultry iscooked’ procedure each of the poultry dishesthat are served and select which option willbe used to check that they are thoroughlycooked.Standard time/temperature settingWhen a standard time/temperature setting isto be used, write down the checks that havebeen made to prove that the time/temperaturesetting will cook the food to 75 o C (seePoultry time/temperature settings record).For poultry items that are cooked using astandard time/temperature setting it isonly necessary to check the temperature ofthe poultry in one dish each week. Writethis down in the ‘Once a week poultrytemperature checks’ record in the Diary.Poultry dishes with no standard time/temperature settingFor poultry dishes that aren’t cooled usingan established standard time/temperaturesetting, write down the temperature of eachpoultry item or one item from a batch inthe ‘Cooking poultry temperature’ record (see‘Records’ section). This must be done everytime the item is cooked.Write down in the Diary any action taken iffood doesn’t reach a safe temperature.Food Control Plan Version 3.0 2011S7

Serve SafePoultry time/temperature settingsPoultry items (ie, poultry and dishes containing poultry) cooked regularly using the same equipment and standardised ingredients(type, weight, size etc) will not need to be temperature checked on each occasion if a standard cooking procedure has beendemonstrated to ensure proper cooking.To prove a standard cooking procedure will properly cook the poultry item the following checks must first be made.1. Cook the food using a standard cooking procedure.2. Check the thickest part of the poultry item with a probe thermometer to ensure it has either reached 75ºC, or one of the alternativetime/temperature combinations from the table below:Internal temperature Time65ºC for 10 minutes70ºC for 2 minutes75ºC instant3. Repeat steps 1 and 2 until confident a safe temperature will be consistently reached. Do this on at least three different occasionsto check it works.If the food does not reach a safe temperature on three occasions increase the cooking time and/or cookingtemperature and repeat steps 1-3 above.4. Write down the results of your time/temperature checks below:Poultry item:Select the temperature the poultry item will be cooked to [tick as appropriate]:Cooked to 75ºC Cooked at ºC for minutesCooking detailsMethod (How was the food cooked?)What equipment was used?What temperature setting was used?Date1stTimestartedcooking1st probe*2nd probetime temp time tempInitials2nd3rd* If the temperature is 75ºC it isn’t necessary to probe a second time.Poultry item:Select the temperature the poultry item will be cooked to [tick as appropriate]:Cooked to 75ºC Cooked at ºC for minutesCooking detailsMethod (How was the food cooked?)What equipment was used?What temperature setting was used?Date1stTimestartedcooking1st probe*2nd probetime temp time tempInitials2nd3rd* If the temperature is 75ºC it isn’t necessary to probe a second time.Food Control Plan Version 3.0 2011S8

Serve Safe:Poultry time/temperature settingsPoultry item:Select the temperature the poultry item will be cooked to [tick as appropriate]:Cooked to 75ºC Cooked at ºC for minutesCooking detailsMethod (How was the food cooked?)What equipment was used?What temperature setting was used?Date1stTimestartedcooking1st probe*2nd probetime temp time tempInitials2nd3rd* If the temperature is 75ºC it isn’t necessary to probe a second time.Poultry item:Select the temperature the poultry item will be cooked to [tick as appropriate]:Cooked to 75ºC Cooked at ºC for minutesCooking detailsMethod (How was the food cooked?)What equipment was used?What temperature setting was used?Date1stTimestartedcooking1st probe*2nd probetime temp time tempInitials2nd3rd* If the temperature is 75ºC it isn’t necessary to probe a second time.Poultry item:Select the temperature the poultry item will be cooked to [tick as appropriate]:Cooked to 75ºC Cooked at ºC for minutesCooking detailsMethod (How was the food cooked?)What equipment was used?What temperature setting was used?Date1stTimestartedcooking1st probe*2nd probetime temp time tempInitials2nd3rd* If the temperature is 75ºC it isn’t necessary to probe a second time.

Serve SafeChecking poultry is cookedIt’s important that poultry and dishes containing poultry are thoroughly cooked. The table below identifies thechecks that are done to ensure proper cooking.Write it downUse the table below to identify and record which checks are done to make sure the poultry dishes youserve are properly cookedStep 1 - in column A write down all the poultry dishes that you cookStep 2 - identify how you check each type of dish is properly cookedIf you temperature probe the dish every time it is cooked tick the box in column B - temperatures should be written down onthe record Cooking poultry temperature.If you batch cook the dish (cook a number of the same dishes together) and temperature probe one dish in each batch cooked,tick the box in column D. The temperature should be written down on the record Cooking poultry temperature (R4).If you have a proven time/cooking setting for the dish tick the box in column C - once a week one dish is temperature probedfrom any one of the types of dishes identified in column C. If there is more than one dish identified in column C choose adifferent dish to check each week. The details of the temperature check are written down in the Diary.Step 3 - in column E tick a box to show what temperature and time the dish will be cooked to. This will either be an instanttemperature of 75ºC (or above), or one of the temperature/time combinations below:Internal temperature Time65ºC for 10 minutes70ºC for 2 minutes75ºC instantAPoultry item (list each dish)Temperature probe (tick as appropriate)BEvery dish,every timeCOne dish,once a weekDOne dish inevery batchETemperature poultry dish must reach inthickest part (tick as appropriate)75ºC or ºC for mins75ºC or ºC for mins75ºC or ºC for mins75ºC or ºC for mins75ºC or ºC for mins75ºC or ºC for mins75ºC or ºC for mins75ºC or ºC for mins75ºC or ºC for mins75ºC or ºC for minsFood Control Plan Version 3.0 2011S9

Serve SafeCooking1 Goal 2 Why?To ensure food is properly cooked.• Harmful microbes are present in many foods. Cooking (andreheating) can kill harmful microbes.• Microbes are invisible to the human eye and cannot bephysically removed from food.3 How this is doneFollow the manufacturer’s cooking instructions, if any.PoultrySee Cooking poultryProcessed meatProcessed meat such as rolled joints, tenderisedor injected meats, livers, minced meats andmeat products (eg, sausages, burgers) mustbe thoroughly cooked because microbialcontamination can be throughout the meat.• Meat products are checked that they are steaming hotthrough to the centre, with no red or pink meat remaining.• Rolled joints are checked by inserting a skewer into thecentre until juices run out. Juices will show no pink or redwhen joints are properly cooked.Whole cuts and whole joints of meat• The surface of the meat is thoroughly sealed to kill themicrobes present.Whole cuts and whole joints of meat can becooked to preference and served rare, if properlysealed (any contamination will only be on theoutside surface of the meat).4 What if there is a problem?• Cook the food for longer.• Look at recipes and change cooking times and/ortemperatures.• Divide the food into smaller quantities or use differentequipment.• Retrain staff as necessary.5Write it downIf food does not cook properly when followingset recipes and procedures, record in theDiary:what you did with the food that did notcook properly, andwhat action was taken to prevent thishappening again.Liquid dishes (eg, soups, sauces, gravies etc)• Cold spots are avoided by stirring frequently so an eventemperature is reached.• Dishes are brought to a simmer.Shellfish• Look for change in colour and texture. Prawns will turnfrom blue-grey to pink and scallops become milky whiteand firm when cooked.• Before cooking, any mussel or clam with an open ordamaged shell is thrown away as it may not be safe to eat.• To check that a mussel or clam is cooked, make sure the shellis open and that the mussel or clam has shrunk inside the shell.If the shell has not opened during cooking, throw it away.Customer self-cookThe following steps are taken when food is provided for customersto cook their own meals (eg, hot stone, steamboat/hotpot, BBQ etc):• customers are given appropriate instructions on how tocook and handle food safely• sufficient appropriate utensils and tableware are provided toenable customers to avoid cross-contamination• cooking equipment (eg, hotstone, grill etc) provided iscapable of cooking food safely.Food Control Plan Version 3.0 2011S10

Serve SafeHot holding prepared food1 Goal 2 Why?To reduce the time that prepared ready-to-eat food is held inthe temperature danger zone (4ºC to 60ºC).• Food in the temperature danger zone (4ºC to 60ºC) willencourage harmful microbes to grow rapidly.3 How this is doneAlways reheat food first before putting it in abain-marie or hot cabinet etc. Never use thebain-marie or hot cabinet to reheat food.Hot holdingThe Reheating prepared food procedure is followed whenfood is reheated before being hot held.• Equipment such as bains-marie and warming cabinets arecleaned and preheated before food is put into them.• Bains-marie are not overloaded.• Food is held at 60ºC or hotter.• Food is stirred to make sure it’s kept hot right through.• Existing batches of food are never topped up with newbatches.Use a probe thermometer to check the temperatureof food that has been hot held for 2 hours.(see Checking temperatures).4 What if there is a problem?• If hot food has been held at a temperature below 60ºCbut higher than 21ºC for more than two hours, it must bethrown away.• If hot food has been held at a temperature below 60ºC fortwo hours or less it can either be:--thoroughly reheated and served hot (above 60ºC), or--cooled to 4ºC within four hours and kept at thistemperature until it’s eaten.Replace food and/or serving utensils that could have becomecontaminated through poor food handling practices or misuse.5Write it downWrite down in the ‘2hr hot-held food’ recordthe temperature of foods that have beenhot-held for two hours.Write down any problems that you havehad in hot holding food at an internaltemperature of 60oC and what action youtook.Make a note in the Diary of any items thatyou had to throw away, and why.Also write down any matters that mightneed following up (eg, maintenance, training,review cleaning schedule etc).Food Control Plan Version 3.0 2011S11

Serve SafeCooling hot prepared food1 Goal 2 Why?To cool hot, ready-to-eat foods quickly to minimise the lengthof time it spends in the temperature danger zone.• Food in the temperature danger zone (4ºC to 60ºC) willencourage harmful microbes to grow rapidly.3 How this is doneCool hot food quicklyReadily perishable food is cooled from 60ºC to 21ºCin two hours and from 21ºC to 4ºC in four hours.Methods for chilling hot food dishes1. Use a blast chiller.2. Put the food into a tray or larger dish (preferably metal) toincrease its surface area.3. Divide food into smaller portions.4. Place on a rack to improve air circulation around the food.5. Move hot food to a colder area.6. Place vacuum packed foods into iced water.7. Stand pans of hot food in cold/ice water.8. Stir hot liquid as it’s chilling.9. Use the ‘cool setting’ on the oven (the oven must be coolfirst!).10. Place the food in the chiller once it has cooled to 21ºC.Regularly check that food has cooled within timeframe using a probe thermometer (see Checkingtemperatures).4 What if there is a problem?If hot prepared food has not been cooled from 60ºC to 21ºCin two hours and from 21ºC to 4ºC in four hours it should bethrown away.Try alternative cooling methods to find one that will cool foodto 4ºC within the required time.5Write it downOnce a week write down in the Diary thetemperature check made on one poultry itemthat has been cooled down.Write down in the Diary any problems thatyou have had in cooling food to 4oC in therequired time and what action you took.Make a note in your Diary of any itemsthat you have had to throw away or recook.Also write down any matters that mightneed following up (eg, training, coolingmethod etc).Food Control Plan Version 3.0 2011S12

Serve SafeReheating prepared food1 Goal 2 Why?To reheat food quickly and thoroughly.To reduce the amount of time readily perishable food is held inthe temperature danger zone (4ºC to 60ºC).• Microbes can survive in food that is not thoroughly reheatedto the centre.• Food in the temperature danger zone (4ºC to 60ºC) willencourage harmful microbes to grow rapidly.3 How this is doneReheat food well• Use equipment that reheats food effectively.Bains-marie and warming cabinets must not beused to reheat food because they can’t reheat foodquickly enough.• The following methods are used to reheat food:[tick as appropriate]microwave (note: observe standing times)ovenpot/pan/wok etc.• Where possible, stir or mix food to make sure there are nocold spots and the food is evenly reheated.• When reheating poultry a probe thermometer is used tocheck that it reaches an internal temperature of 75ºC(see Checking temperatures).• Check that food has been reheated properly using the samechecks used when cooking (see Cooking).• Serve reheated food quickly or maintain it at 60ºC or hotter.4 What if there is a problem?If food does not reheat sufficiently increase temperature and/or reheating time.Retrain staff as necessary.5Write it downOnce a week write down in the Diary thetemperature of one poultry item that hasbeen reheatedWrite down any problems that you have hadin reheating food and what action you took.Use of plastics in microwave ovens• Avoid direct contact of plastic film with foodwhen using it to reheat food. Clean whiteabsorbent kitchen paper may be a preferablealternative to prevent splatter.• Only use plastic containers designed for use inthe microwave. Other containers may seem okay,but may not have been tested for use at hightemperatures (eg, ice cream containers, whichmay not be designed to be exposed to hightemperatures).• As chemical migration is more likely to occur intohot fatty foods, glass containers are a suitablechoice for heating these products.Food Control Plan Version 3.0 2011S13

Serve SafeDisplay and self-service1 Goal 2 Why?To display and serve food in a manner that minimises the riskof contamination and the growth of harmful microbes.To reduce the amount of time prepared readily perishable foodis held in the temperature danger zone (4ºC to 60ºC).• Food in the temperature danger zone (4ºC to 60ºC) willencourage harmful microbes to grow rapidly.• Poor arrangement of food can lead to contamination whencustomers reach across displays.• Self-service displays present a high risk because manypeople have access to the food.3 How this is doneHot food• When reheating food the instructions in the Reheatingprepared food procedure are followed.• When hot-holding food the instructions in the Hot holdingprepared food procedure are followed.Chilled food• Ready-to-eat, readily perishable foods are held at 4ºC orbelow unless on display no longer the four hours.• The time ready-to-eat food is left on display above 4ºC isindicated by [tick method used]:time written on stickers stuck on wrapping or next tothe foodcoloured stickers stuck on wrapping or next to the foodotherDisplay/serving• Food is put out for display/service as soon as possible afterpreparation.• Clean serving utensils are provided for each food item ordish, and handles do not touch the food.• Food is protected from contamination by the use of:[tick method used]sneeze guardscovers over foodotherFood on display is not topped up with, or mixedwith fresh batches.• When food displays (eg, unwrapped food such as salads,hot foods etc) need more food they are replaced withcompletely new batches of food.• Left-over self-service food is not reused (eg, it is not carriedover to the next day).• Serving spoons are replaced whenever they have beenmisused, or could otherwise have become contaminated.• Single use items are thrown away after use (eg, paperplates, cups, plastic cutlery etc).• Self-service displays are appropriately supervised.4 What if there is a problem?Replace food and/or serving utensils that could have becomecontaminated through poor food handling practices, ormisuse.Throw away any food that could have been contaminated bycustomers or others.Hot foodIf hot food has been held at less than 60ºC, but higher than21ºC for more than two hours it must be thrown away.• If hot food has been held at a temperature below 60ºC fortwo hours or less, it can either be:• thoroughly reheated and served hot (above 60ºC), or• cooled to 4ºC within four hours and kept at thistemperature until it’s eaten.Chilled foodReady-to-eat readily perishable food that has been attemperatures between 4ºC and 60ºC:• for a total of less than 2hrs must be refrigerated or usedimmediately, or• for a total of between 2 and 4hrs must be usedimmediately, or• for a total of 4 hours or longer must be thrown out.5Write it downWrite down in the Diary any problems thatyou’ve had keeping food at the correcttemperature and what action you took tofix it.Make a note in the Diary of any items thatyou have had to throw away, and why.Also write down any matters that needfollow up (eg, training, review cleaningschedule etc).Food Control Plan Version 3.0 2011S14

Serve SafeDisplaying food for retail sale1 Goal 2 Why?To display all retail food for customer self-selection safely andappropriately.• Displaying readily perishable foods too warm can allowharmful microbes to grow.• Food that is not sold before its ‘Use By’ date could result inconsumers becoming ill.• Food that is not displayed properly could become contaminated.3 How this is doneSee also the following procedures:• Purchasing and receiving goods• Storage• Hot holding prepared food• Display and self-service• Food labellingFood on display• Ready-to-eat food on display is either wrapped or otherwisecovered to protect it from contamination.• Readily perishable food is displayed under temperaturecontrol (See also Display and self-service).• Pre-packaged food is displayed in accordance with anymanufacturer/supplier’s storage instructions.• Bulk food that is repackaged for sale is labelled asappropriate.• Raw foods are stored so they can’t contaminate cooked orready-to-eat foods.• Food cans that are bulging, corroded or damaged arethrown away or returned to the supplier.• Food is thrown away if its packaging or wrapping has beendamaged to the extent that the food is exposed, or nolonger contained in the wrapping.Stock rotation• A ‘first in first out’ policy for displayed food is used. Oldstock is displayed so that it is used or sold first; new stock isplaced behind old stock.• Readily perishable food on display is checked daily to ensurethat it is within its ‘Use By’ date. Food dated that day iseither used or thrown away at the end of the trading day.• Food that has reached its ‘Best Before’ date is removed fromdisplay or sold clearly marked as past its ‘Best Before’ date.Tips for increasing the effectiveness of a chilled/frozen food display cabinet to keep food cold (andreducing running costs). (See also Design and use offood premises and Maintenance sections).• Use display cabinets that have doors, plastic curtains orother ways of containing cold air. Open display cabinetshave to work harder to keep food chilled.• Keep the shop cool so the display cabinet motors willnot have to work as hard to keep food cool.• Site open display cabinets away from strong draftsas they remove cold air from the unit, affect thetemperature of food and make the motor work harder.• Keep air vents clear of stock. This will help the unitoperate as intended by the manufacturer.• Display food within the load lines. This will help keepit at the intended temperature and prevent foodwastage.• Keep door seals free from ice build-up and defrostregularly. This will stop cold air leaking out and meanthe motor does not have to work as hard.• Regularly clean dust from heat exchange and motorsurfaces to help display cabinets run more effectively.4 What if there is a problem?If food is displayed past its ‘Use By’ date identify why andreview staff training and incoming goods as needed.If chilled food is above 4ºC or frozen food has thawed (ie, thefood is too warm) follow actions in the Breakdown/CorrectiveActions and Chilled/frozen food storage sections.If packaging has been damaged, identify why and review stafftraining, handling activities and incoming goods checks asneeded.5Write it downWrite down what action you have taken iffood has not been stored correctly.Food Control Plan Version 3.0 2011S15

Serve SafeTransporting food1 Goal 2 Why?To transport food safely, directly to customers or to an off-sitevenue for service at an event.• Dust, dirt, chemicals, pests and other foreign objects cancontaminate unprotected food.• Harmful microbes can multiply if food is transported attemperatures between 4ºC and 60ºC.• Harmful microbes can be transferred from raw to readyto-eatfood if transported together without adequateseparation.3 How this is doneAll food that is transported is covered or packed in a way thatprotects it from contamination.• The parts of the vehicle where food is carried are clean.• Ready-to-eat food is separated from raw food.• Food is not transported along with anything that couldcontaminate the food or equipment (eg, tools, chemicalsetc).• Animals are not allowed access to any vehicle used totransport food or food equipment.Readily perishable foodReadily perishable food is only delivered at temperaturesbetween 4ºC and 60ºC if it is going to be eaten within fourhours of preparation.Chilled readily perishable food that will not be eaten withinfour hours will be transported at 4ºC or below; hot food at60ºC or above.This is done by using: [tick box]4 What if there is a problem?Throw away any food that becomes contaminated.Throw away readily perishable food that has been keptbetween 4ºC and 60ºC for longer than four hours.If there has been an equipment breakdown or failure,make arrangements to replace or repair equipment. Reviewadequacy of maintenance schedule and make changes asappropriate.5Write it downCheck the temperature of chilled/hot foodjust before transporting it and again at thedelivery point. Record these temperatures onthe ‘Transporting food temperature record’.insulated boxes to maintain food at safetemperaturesportable chillers or hot holding equipmentotherFood Control Plan Version 3.0 2011S16

Serve SafeOff-site catering1 Goal 2 Why?To ensure that off-site events are properly resourced andorganised in advance.• The lack of appropriate off-site facilities may result in foodbecoming contaminated.3 How this is donePre-event checkBefore each off-site catering event the extent of the foodpreparation/handling activities to be undertaken off-site mustbe determined.The following checks are made:• What facilities will be available at the venue/site for:• food storage (including chilled and frozen food)• preparation• cooking• changing areas for staff• toilets• hand washing• cleaning equipment etc.• What services are onsite:• water• electricity (if needed)• waste.When appropriate facilities/services are notavailable off site, arrangements are made toprovide them. If this is not possible and analternative venue is not an option, catering will notbe provided for the event.4 What if there is a problem?Throw away any ready-to-eat food that becomescontaminated.Throw away readily perishable food that has been keptbetween 4ºC and 60ºC for longer than four hours.If there has been an equipment breakdown or failure,make arrangements to replace or repair equipment. Reviewadequacy of maintenance schedule and make changes asappropriate.5Write it downUse the ‘Off-site catering pre-eventchecklist’ to record what arrangementsare needed.Remember to check the record keepingrequirements of other procedures thatmay be relevant (eg, ‘Transporting food’‘Reheating prepared food’, ‘Display and selfservice’ and ‘Hot-holding prepared food’ etc).All of the procedures in this Food Control Plan continue toapply and are followed when catering off-site.Staffing• Sufficient staff are available and casual staff areappropriately trained and supervised.Transportation• Sufficient appropriate transportation is available(see Transporting food)• Equipment, utensils and food supplies etc are checked onarrival at the off-site venue (see Purchasing and receivinggoods).Food Control Plan Version 3.0 2011S17

RecordDay-to-day manager’s trainingName:Position:Telephone:Start date:Address:Procedure Relevant Manager Signed* Trainer signed † DateEssential trainingDocumentation and record keepingDesign and use of food premisesTraining and supervisionReadily perishable foodWater supplyHealth and sicknessHand hygienePersonal hygieneCleaning and sanitisingFood allergensTableware and packagingFood labellingFood compositionWaste managementPest and animal controlMaintenanceCustomer complaints and recallsChecking temperaturesPurchasing and receiving goodsStorageChilled/frozen food storageDefrosting frozen foodPreparationCooking poultryCookingHot holding prepared foodCooling hot prepared foodReheating prepared foodDisplay and self-serviceDisplay food for retail saleTransporting foodOff-site catering* I acknowledge that I have received training in the procedure and agree to follow it.†The day-to-day manager has been trained and has demonstrated a good understanding of the procedure and has been observedconsistently following it.Other trainingDateDetailsNotes:Food Control Plan Version 3.0 2011R1

RecordStaff trainingName:Position:Telephone:Start date:Address:Procedures Relevant Employee signed* Supervisor signed † Date Refresher datesEssential TrainingHealth and sicknessHand hygienePersonal hygieneCleaning and sanitisingFood allergensReadily perishable foodTraining as neededDocumentation and record keepingDesign and use of food premisesWater supplyTraining and supervisionTableware and packagingFood labellingFood compositionWaste managementPest and animal controlMaintenanceCustomer complaints and recallsChecking temperaturesPurchasing and receiving goodsStorageChilled/frozen food storageDefrosting frozen foodPreparationCooking poultryCookingHot holding prepared foodCooling hot prepared foodReheating prepared foodDisplay and self-serviceTransporting foodOff-site catering* I acknowledge that I have received training in the procedure and agree to follow it.†The employee has been trained and has demonstrated a good understanding of the procedure and has been observed consistentlyfollowing it.Other trainingDateDetailsNotes:Food Control Plan Version 3.0 2011 R1a

RecordSicknessNameSymptoms (state if vomited atwork)Date ofsymptomonsetDatenotified Action takenFaecal result(if any)Date excludedfrom workDate returnedto workFood Control Plan Version 3.0 2011R2

RecordSicknessNameSymptoms (state if vomited atwork)Date ofsymptomonsetDatenotified Action takenFaecal result(if any)Date excludedfrom workDate returnedto work

GuidanceExclusion of infected persons1. Exclusion controls for unspecified vomiting and diarrhoeaVomiting is an important symptom of a viral or bacterial infection. A food handler who has vomited (in the absence of otherobvious causes, eg, alcohol poisoning, morning sickness, etc) in the 48 hours prior to starting work must be excluded and theill person must seek medical advice. The person must tell the doctor that they work as a food handler (the doctor should thenarrange for faecal testing).Diarrhoea other than that associated with conditions such as irritable bowel syndrome, Crohn’s disease or ulcerative colitis mayalso indicate the presence of an infection (see also section 6 of this guidance). Anyone suffering from diarrhoea must cease workimmediately. If there is only one episode of diarrhoea and no other symptoms such as ongoing nausea, abdominal cramps orfever, the person may resume food handling duties again after 48 hours of being symptom free. They should be reminded of theimportance of good hand hygiene practice, particularly hand washing and thorough drying. If symptoms persist, the person shouldseek medical advice. The person must tell the doctor that they work as a food handler (the doctor should then arrange for faecaltesting).Faecal (poo) testingIt is important that faecal specimens of food handlers who have been ill are tested if they have vomited or have had twoor more episodes of diarrhoea.There are also some specific illnesses where clearance with faecal specimens is required so it is important to know theidentity of the cause of the illness (see next section). Clearance with faecal specimens can be arranged by a doctor orthrough the local public health unit.2. Exclusion controls for specific illnessesOrganism (Hazard)CampylobacterCryptosporidiumGiardiaHepatitis AAction to be taken (Control)Exclude from work until well and without diarrhoea for a period of 48 hours.Exclude from work until well and without diarrhoea for a period of 48 hours.Exclude from work until well and without diarrhoea for a period of 48 hours.Exclude from work until until cleared by the Medical Officer of Health.See section 3 Illnesses requiring special consideration for further control measures.ShigellaSalmonellaOrganismscausing Typhoid,Paratyphoid andCholeraVTEC (such as E.coli0157:H7)Exclude from work until two consecutive negative faecal specimens (taken 48 hours apart) have beenconfirmed.*Exclude from work until two consecutive negative faecal specimens (taken 48 hours apart) have beenconfirmed.*Exclude from work until clearance is given by a Medical Officer of Health.See section 3 Illnesses requiring special consideration for further control measures.Exclude from work until two consecutive negative faecal specimens (taken 48 hours apart) have beenconfirmed.*The number of organisms needed to cause infection is low and the health implications forhigh-risk groups such as the elderly, young, pregnant and immuno-compromised can beserious, with some cases resulting in death.YersiniaViruses (such asNorovirus)- presenting as gastrointestinalillness consisting of diarrhoea,nausea or vomitingExclude from work until well and without diarrhoea for a period of 48 hours.Exclude from work until well and without diarrhoea for a period of 48 hours.Highly infective. Virus particles survive in the environment for long periods. Seek immediateadvice from the public health unit regarding disinfecting work areas and disposal ofpotentially contaminated food.* Illnesses that require medical clearance before returning to work. Specimens should be collected at least 48 hours afterthe last dose of any antibiotic treatment. Negative faecal specimens are required as the organism may still be excreted evenafter the symptoms have stopped.Food Control Plan Version 3.0 2011R3

GuidanceExclusion of infected persons3. Illnesses requiring special considerationHepatitis AAnyone either infected, or suspected of being infected with hepatitis A must be excluded from food handling for at least sevendays after the onset of symptoms. Most adults will experience the sudden onset of an influenza-like illness followed by muscleaches, headache, loss of appetite, abdominal discomfort, fever and jaundice (yellowing of the skin). Advice in all cases should besought from the public health unit.A food handler who is a close personal contact (household, sexual etc) of a person that has Hepatitis A must notifytheir manager. In such cases the food handler should not handle open food until advice is sought from the MedicalOfficer of Health at the public health unit.The period of highest infectivity is just prior to and after the onset of symptoms. This presents a risk as a person will not normallybe diagnosed until after the onset of symptoms. In such cases the public health unit will need to assess whether other correctiveaction may need to be taken in addition to excluding the food handler (eg, sanitising work areas and communal facilities,disposing of food where there has been a risk of contamination, and immunising other food handlers or food consumers to reducetheir risk of illness). There is often a short time frame to offer protection, so early notification is essential.Typhoid and ParatyphoidAnyone suffering from Typhoid, Paratyphoid or Cholera must be excluded.Investigation and management of people with Typhoid, Paratyphoid or Cholera will normally be carried out by the local publichealth unit, who will usually require them to be excluded from food handling work until faecal tests indicate that the infectingorganism is no longer being excreted.If food handlers are found to have either Typhoid, Paratyphoid or Cholera they should be excluded from all food handling activitiesand the local public health unit should be contacted immediately.4. Skin conditionsFood handlers with lesions on exposed skin (hands, face, neck or scalp) that are actively weeping or discharging mustbe excluded from work until the lesions have healed.An infection of the fingernail-bed or a boil on the face or other exposed skin, even if covered with a suitable waterproof dressing,will usually be considered grounds for exclusion as a food handler.In contrast, infected lesions on non-exposed skin, eg, the back or legs, are not an impediment to food handling duties, howeverthe importance of meticulous hand hygiene should be emphasised.Clean wounds must be totally covered with a distinctively-coloured waterproof dressing but there is no need to discontinue foodhandling.5. Infections of the eyes, ears, mouth and throatAny food handler whose eyes, ears, mouth or gums are weeping or discharging must be excluded from food handling until theyare better. Those with a persistent sore throat and no other respiratory symptoms such as a runny nose or cough may have astreptococcal throat infection and should be referred to a doctor for assessment.6. Factors not associated with microbiological contamination of foodNon-infective gastrointestinal disordersDisorders such as irritable bowel syndrome, Crohn’s disease or ulcerative colitis are not a barrier to employment as a food handler,even though they may result in diarrhoea. Workers with these disorders must be made aware of the need to seek medical adviceand notify the manager if any change from their normal bowel habit occurs, as this must be assumed to be infectious until provenotherwise.Chest and long term respiratory diseasesTuberculosis is not spread through food handling. However, the disease may affect an person’s general health so as to make themunfit for work or they may pose a risk of infection to others in the workplace. Contact the public health unit for more informationon this.Bloodborne infectionsInfections such as HIV, hepatitis B or C, do not themselves present a risk of food contamination. As long as workers are well, thereis no reason why people with these infections should not be employed as food handlers.All blood spills should be treated as if infected and the affected area should be suitably cleaned and sanitised (eg, with a dilutedbleach solution) and any affected food discarded.

RecordCooking poultry temperatureDishes containing poultry items that are not cooked using a standard time/temperature setting must be checkedwith a probe thermometer to ensure that they reach 75ºC.The temperature check should be taken in the thickest part of the meat (usually the breast or the innermost part ofthe thigh).If temperature probing one item in a batch, indicate this by tickingthe ‘One of a batch’ column.Date Time Food Type of check Temp SignedIndividualOne ofa batch 1st probe 2nd probeFood Control Plan Version 3.0 2011R4

RecordCooking poultry temperatureDate Time Food Type of check Temp SignedIndividualOne ofa batch 1st probe 2nd probe

Record2hr hot-held foodHot-held food is kept hot at 60ºC or above. Any food that has been held for two hours is checked with atemperature probe to check that it is still at, or above 60ºC (this temperature check is repeated every two hoursthat the food is hot-held).Date Time* Food items 2hr temp Time of check Comments / action Initials* Time the food commenced hot-holdingWhat if food is below 60ºC?If hot food has been held at a temperature below 60ºC but higher than 21ºC for more than two hours it must be thrown away.If hot food has been held at a temperature below 60ºC for two hours or less it can either be:• thoroughly reheated to 60ºC, or above, and served hot (above 60ºC), or• cooled to 4ºC within four hours and kept at this temperature until it’s eaten.Food Control Plan Version 3.0 2011R5

RecordTransporting readily perishable foodReady-to-eat, readily perishable food must be transported:• chilled at 4ºC or below• hot at 60ºC or above – unless it will be eaten within four hours of being prepared and delivered.Use this record when transporting ready-to-eat readily perishable food that will not be eaten within four hours ofbeing prepared.DateType of food(eg, sandwiches, quiche,cooked chicken wings etc)Food immediatelyprior to transportingFood after deliveryprior to serviceTime Temp Time TempAction taken - if food has beenheld between 4ºC and 60ºC forfour or more hours.Food Control Plan Version 3.0 2011R6

RecordTransporting readily perishable foodDateType of food(eg, sandwiches, quiche,cooked chicken wings etc)Food immediatelyprior to transportingFood after deliveryprior to serviceTime Temp Time TempAction taken - if food has beenheld between 4ºC and 60ºC forfour or more hours.

RecordOff-site catering pre-event checklistFunctionName of function:Client:Venue:Client telephone:Date:Style of function:Food service: Cocktail / served meal / buffet meal hot food cold foodWhat food preparation/cooking will be carried out on site?Event: Indoor / outdoor (eg, tent) [specify] Duration: 1 day / other [specify]Catering facilities: In building / other [specify]Guest number(s):Serving time(s):Special dietary needs (eg, allergies):What is the access to the venue?Check that the following facilities, equipment and services are available at the venue/site and that they will be suitable and sufficientfor the catering activities to be undertaken.Venue Yes No What needs to be providedFacilities and equipmentDry goods storageCatering area (size, construction etc)BenchesSinks / hand washbasinsHot waterFridge storageFreezer storageOven(s)Number of hotplatesHot-holding (bain-marie etc)Clearing zone for used/dirty dishes etcStaff changing areaToilet facilitiesServices providedElectricity supply (and sufficient electrical points)Water (potable water supply)WasteStaffSufficient trained staff availableTransportationSuitable means of transporting foodThe procedures in the Food Control Plan must be followed when catering off-site. This includes any record keepingrequirements.Food Control Plan Version 3.0 2011R7